HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease two 9-inch layer pans; dust each pan with 1/2 tsp. cocoa. Set pans aside. In large mixing bowl, cream butter blend and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Beat at medium speed for 5 minutes, scraping sides of bowl occasionally. Combine flour, cocoa, baking soda, baking powder and salt; add to creamed mixture alternately with milk, beating just enough to blend. Pour batter into prepared pans. Bake at 350° for 35 to 40 minutes or until toothpick inserted comes out clean. Cool 10 minutes. Remove from pans. Cool completely, frost with Creamy Chocolate Frosting. Garnish as desired. Serves 8 to 10.
Preheat oven to 350°. Grease 9-inch pie pan. Sprinkle pecans evenly in pan. Combine remaining ingredients, mixing until smooth. Gently pour over pecans. Bake until knife inserted in center comes out clean, 50 to 55 minutes.
Thoroughly mix gelatin, sugar and salt in saucepan. Beat egg yolks and 1 cup orange juice together. Stir into gelatin mixture. Cook over medium heat, stirring constantly, just until mixture comes to boiling. Remove from heat. Stir in orange and lemon peels and remaining juice. Chill, stirring occasionally, until mixture mounds when dropped from a spoon. Fold in whipped cream and spoon into molds. Refrigerate until set, 2 to 4 hours.
Mix all ingredients together thoroughly. Put into loaf pan that has been sprayed with Pam. Bake approximately 1 hour 5 minutes at 350 degrees.
Saute onion and garlic in oil. Add red crushed pepper, clams, shrimp and clam juice. Bring to a boil. Add littlenecks. Reduce heat and cook until littlenecks are opened. Add parsley before serving.
Brown meats together in large frying pan, breaking up meat into very small pieces. Drain grease. Cut up and add Velveeta. Add oregano. Mix thoroughly over very low heat until cheese melts. Spread mixture about 1/4 inch thick on party rye bread. Top with Mozzarella cheese and pepperoni. Bake at 400° for 8 to 10 minutes. Can be frozen on cookie sheets and baked later for a little longer.
Mix first nine ingredients together. Cook for 2 1/2 hours. Add the green peppers, tomato paste and pasta. Cook for another 1/2 hour. Enjoy!!
Boil chicken and remove from bone. *(You can use canned chicken.) Chop up celery and onions, mix all ingredients. Put about 1 Tbsp. of mixture into the crepes. Roll and put in a pan. Cover crepes with Cream of Chicken Soup. Bake for 20 minutes at 350 degrees.
Cut together butter and 1 c. flour like pie crust; add cold water. Roll into ball. Divide in half; spread on cookie sheet to size 4 X 12 (2 sections).
Preheat oven to 375°. Cut fryer as desired. Mix catsup and Coke together. Pour over chicken and bake until done, at 375°, for 1 hour.
Butter 9-inch pie pan. Take the ham and cut into small pieces. Sprinkle over pie plate. Sprinkle Swiss cheese. Put eggs in blender; add milk. Add Bisquick and beat for 1 minute. Place on top of ham and cheese. Bake at 350° for 50 or 55 minutes.
Drain grapefruit; save liquid. Place grapefruit sections into dish. Pour pineapple (undrained) over grapefruit sections. Mix gelatin and grapefruit juice together. Heat sugar and water (do not boil!). Pour over juice and gelatin. Mix well and pour over grapefruit and pineapple. Garnish with cherries. Cool in refrigerator. Tart and very good.
Combine ingredients. Cool over low heat to hard ball stage, about 45 minutes. Remove from heat. Add 3 to 4 cups pecans and 1 teaspoon vanilla. Beat until thick. Candy will lose its sheen. Spoon onto wax paper.
Crust: Combine flour, oatmeal, brown sugar and butter. Mix and press 3/4 mixture into a 9 x 13-inch pan.
Mix together all ingredients. Bring to a boil and simmer for about 5 minutes. Baste ribs every 15 to 20 minutes. Serve rest with ribs.
Mix; shape into patties and brown on both sides. Place in casserole and pour over it one can mushroom soup diluted with 1/2 can water. Bake at 350° for 30 to 45 minutes.
Cook noodles as directed. In wok, heat dressing. Add remaining 9 ingredients. Cover, cook and stir 8 to 10 minutes. Add drained noodles and toss.
Mix the first 5 ingredients. Spread in a greased casserole dish. Cook 10 minutes at 375°.
Mix all ingredients and bake in deep dish pie shell. Bake at 350° for 45 to 55 minutes.
Place cutlets in casserole dish. Place a slice of Mozzarella on each cutlet. To prepare sauce, melt butter. Add heavy cream, sour cream, grated cheese, some parsley and garlic powder. Heat gently. Pour sauce over chicken and bake at 350° until bubbly. Serve with spinach fettucine.
Mix all ingredients in a large bowl. Stir until smooth. Keep chilled until ready to serve. Bananas, pineapple, apples and orange slices go well with this dip. Use fresh fruit.
Preheat oven to 350°. Melt butter, garlic and wine for 3 minutes. Place crappie in pyrex dish or in individual au gratin dishes. Pour butter sauce over each filet. Sprinkle small amount of parsley flakes on top of each filet. Bake 10-13 minutes, until flaky. Serve with hot garlic bread and use sauce for dipping. Serves 2.
She cook's 'em with cookie recipe then she put some sugar on them. She has to spread peanut on the back. Then she puts the Power Rangers on 'em.
Crust: Mix together 1 to 1 1/2 sticks melted margarine and graham cracker crumbs; press into 13 x 9 x 2-inch pan. Bake in preheated oven at 350° for 5 minutes. Cool.
Mix all ingredients and pour into greased casserole dish. Bake slowly at 250° about 2 hours.
Mix shortening, eggs, sugar and vanilla. Add rest of ingredients. Mix well and roll out on floured surface. Cut and place on ungreased cookie sheet. Bake at 350° until very light brown. Remove and cool.
Cut fillets into 1-inch pieces. In a 1 1/2-quart casserole dish, stir together process cheese spread and milk. Stir in peas, rice, dill weed and fish. Bake, covered, in a 375° oven for 40 to 45 minutes or until heated through, stirring once or twice. Makes 4 servings.
Heat oil in skillet and fry tortilla for a few seconds. Remove tortilla and dip in sauce. Set in baking dish and fill with about 1/4 c. filling. Roll and place with opening faced down. When all the tortillas are filled, cover with remaining sauce. Bake at 350 until bubbly (about 20 min.). Top with additional cheese the last 10 min. Serve with sour cream if desired.
Boil sugar and Karo 1 minute. Take from stove and add peanut butter. I use extra chunky. Stir and add to the corn flakes. Spoon onto wax paper.
Combine sugars, oleo and oil. Add eggs. Sift flour, soda and cream of tartar and add to mixture. Add vanilla. Mix well and roll into balls. Flatten with fork dipped in sugar. Bake at 350° for 10 to 12 minutes. Makes 6 dozen.
Use a 9-inch pie plate. Melt butter and add all ingredients. Bake in microwave at 70% power (Medium) for 15 to 17 minutes. Let stand 5 minutes. Then serve.
Combine cake mix, pudding mix, eggs, sour cream and oil in mixing bowl. Beat 3 minutes. Pour in Bundt cake pan. Bake at 350° for 50 to 60 minutes.
Melt semi-sweet and bitter chocolate with butter over low heat until smooth. Cool. Sift flour, baking powder and salt together. Beat eggs, sugar and vanilla until fluffy. Add chocolate and then flour mixture. Beat until blended. Stir in chips and nuts. Drop by tablespoon amounts onto lightly greased cookie sheets. Bake 10 to 12 minutes at 350°. With three kinds of chocolate, these are the ultimate in chocolate cookies. This cookie has a soft-center and is moist and fudgy. They will go fast!
Wash beans thoroughly. Cook beans (whole or cut up). Set aside. Saute garlic in butter. Add bread crumbs. Cook until brown. Add mixture and remaining ingredients to beans. Place in lightly greased casserole dish. Bake at 350° for 15 minutes.
Place cut-up vegetables in bottom of crock-pot. Place roast on top. Sprinkle au jus powder over meat. Add 2 cups water. Can be cooked on high for about 4 hours or can cook on low all day while at work.
Dissolve jello in boiling water. Add 7-Up, drained pineapple and bananas. Pour into a 9 x 13-inch dish and let set in refrigerator until congealed.
Cook grits; add butter and cheese. Mix well. Add eggs, beaten, and milk. Pour into a greased casserole dish. Bake 45 minutes at 425°. Delicious. Mickey's favorite.
Mix well. Pour into a 4-quart ice cream freezer and finish filling with cold 2% milk. (You may add fruit for a variety of flavors.)
Bake cake as directed, cool and crumble 1/2 cake into large glass bowl, such as punch bowl. Mix pudding as directed, pouring 1/2 over cake. Spoon 1 can pie filling over pudding. Pour 1/2 drained pineapple over pie filling. Spoon 1 container Cool Whip over pineapple. Sprinkle with coconut. Repeat the process. Garnish with cherries on top layer.
Mix all ingredients in with cake mix. Bake in 3 layers at 325 degrees for 25 minutes. Let completely cool.
Stir grits into boiling water. Cover and cook for 5 minutes, stirring frequently. Add salt and hot sauce, then stir in cheese and margarine. Add eggs and pour into a greased baking dish. Bake, uncovered, in 300° oven for one hour.
Cook spinach, onion and mushrooms together. Combine all ingredients. Pour into baked pie shell. Bake at 350° for 1 hour.
Combine soups and green chiles with tomatoes until smooth. Place a layer of chicken in greased deep casserole. Add a layer of tortillas, onion and cheese. Then top with layer of sauce. Repeat layers, ending with cheese. Bake at 350° for 30 to 40 minutes.
Combine eggs, milk and salt to make batter. Dip squash in batter; roll in cornmeal. Fry in deep fat until done. Yield: 6 servings.
Beat cake mix, butter and 1 egg in large mixing bowl until mix is crumbly. Firmly press mixture onto bottom of greased 9 x 13 pan. Combine sweet condensed milk, 1 egg and vanilla in a medium bowl. Stir in morsels, 1 cup coconut and pecans. Spread over mixture in baking pan. Sprinkle with remaining coconut. Bake at 350° for 30 to 40 minutes or until golden brown (center will set when cooled). Cut into bars.
Fry rice in hot oil with chopped onion and garlic until lightly browned. Drain off oil. Add boiling broth, parsley, chili and salt. Cover tightly and simmer for 25 minutes without lifting the lid. Serve with main dish.
Blend eggs, butter and sugar. Add remaining ingredients. Pour into greased 13 x 9-inch pan. Bake at 350°. Bake 35 minutes or until cake tester or toothpick comes out clean. When cake is cool, sprinkle powdered sugar on top.
Soften butter; mix with flour and pecans. Press into a 9 x 13-inch pan. Bake at 350° for 20 minutes. Cool. Mix 1 cup whipped topping, powdered sugar and cream cheese. Spread over cooked crust.
Mash potato. Add vanilla and add enough confectioners sugar to make a ball. Roll out. Spread peanut butter on top. Roll and chill. Slice.
Cook hamburger with 1/2 taco seasoning until browned. Mix in 1 can Hormel chili; simmer. Lay out chips and spread hamburger and chili over top. Add 1 layer of sour cream, lettuce and cheese. Add toppings as desired.
In a large mixing bowl, combine apples and sugar. Gently fold in the bananas, carrots and nuts. Combine dry ingredients and add to mixing bowl. Mix well to moisten dry ingredients. Combine eggs and oil. Stir into apple mixture. Fill 18 greased muffin tins 2/3 full. Bake at 375° for 20 to 25 minutes. Cool 5 minutes before removing from pan.
Preheat oven to 350°. In small saucepan, melt 1 cup margarine, stir in 1/4 cup cocoa, then water. In large mixing bowl, combine flour, sugar, soda and salt. Add cocoa mixture; beat well. Stir in 1/3 cup Eagle Brand milk, eggs and vanilla. Pour into 15 x 10-inch pan. Bake 15 minutes. Top with marshmallows and bake until melted. In small saucepan, melt remaining 1/4 cup margarine; stir in 1/4 cup cocoa and remaining Eagle Brand. Sti in powdered sugar and nuts. Spread on warm cake.
Combine egg, milk (for thicker cakes, use 3/4 cup milk), oil and vanilla. Add flour and dry ingredients; beat until smooth. Bake on a hot griddle with very little grease if using a teflon pan.
Combine first 5 ingredients and bring to a boil. Boil for one minute. Remove from heat. Add peanut butter, oats and vanilla. Pour into 8 x 8-inch pan. Cool. Cut into squares.
Cook sugar and milk until forms a soft ball when dropped in cold water. Add peanut butter and vanilla. Beat it until it thickens. Pour onto a buttered plate. Let cool down.
Heat oven to 450°. Mix Bisquick, mayonnaise and egg. Add tuna, Cheddar cheese, celery, onion and lemon juice. Spread mixture on muffins or buns, split apart. Sprinkle a little cheese on top. Bake on ungreased cookie sheet until golden brown, about 10 minutes.
Mix sugar and cinnamon together in bowl. Melt butter. Cut biscuits into 1/4's. Dip biscuit pieces into butter, then roll in sugar mixture. Place into baking dish (pie dish). Bake until done. Dump out on dish as soon as out of oven. Pull apart and eat.
Fill shell a little more than half full with alternating layers of cheese and ham. Refrigerate. Beat together the eggs, cream and salt. Refrigerate separately.
Thaw bread in microwave 10 minutes on Defrost setting. Cut bread in large chunks. Place in 9 x 13-inch pan (buttered). Melt butter; add brown sugar and cinnamon. Mix well. Add pudding mix and milk; mix all together. Pour over bread chunks. Bake at 350° for 35 minutes. Dump out on aluminum foil.
Cream sugar and Crisco. Add eggs. Sift dry ingredients; add to first mixture, alternating with milk. Add berries and vanilla. Bake in 3 (9-inch) layer pans at 325° for 30 to 35 minutes. Frost with chocolate frosting.
Heat oil in a large nonstick skillet on medium-high heat. Add potatoes and chopped veggies; cook 5 minutes or until potatoes are browned, stirring occasionally. Beat egg, milk and salt until well blended. Pour evenly over potato mixture; cover, reduce heat to medium-low and cook 10 to 12 minutes or until center is set. Sprinkle with shredded cheese; cover and let stand 5 to 6 minutes before cutting into wedges.
Heat oven to 400°. Heat water and butter to boiling in 1-quart saucepan. Stir in flour. Stir vigorously until mixture forms a ball, about 1 minute. Remove from heat. Add eggs; beat until smooth. Drop dough by tablespoon onto greased baking sheet, forming an 8-inch ring. Smooth with spatula. Bake until puffed and golden brown, 50 to 60 minutes. Cool ring. Cut top with sharp knife. Pull out any soft dough. Beat milk, sour cream, pudding and pie filling (dry) and extract in small mixing bowl until blended (low speed). Fill cream puff ring with pudding mixture. Spoon 1/2 can cherry pie filling onto pudding mixture. Replace top of cream puff. Spoon remaining cherry pie filling on top. Refrigerate.
Cook shells according to directions. Rinse in cold water. Drain and set aside. Chop green pepper, onion and celery into small pieces. Grate carrot. Mix soup, oil, vinegar, sugar, dry mustard, pepper and salt in saucepan. Boil for 3 minutes. Pour over macaroni. Add vegetables. Marinate overnight or for several hours.
Put chipped beef on bottom of baking dish. Wrap each chicken breast in 1 slice of bacon. Put on top of chipped beef. Mix cream of mushroom soup with sour cream. Pour over chicken. Bake in 300° oven for 3 hours.
Combine all ingredients and spread on buns. Bake at 350° for 20 minutes in oven or on cookie sheet, covered.
Mix together the sausage, eggs and bread crumbs. Using palms of hands, shape mixture into balls the size of small walnuts. Saute in frying pan until browned on all sides; drain. Combine ketchup, brown sugar, vinegar and soy sauce; pour over sausage balls and simmer for 30 minutes. Stir occasionally. Serve hot. Yields 150 appetizers.
In large bowl, cream butter, powdered sugar, vanilla and salt until fluffy. Stir in flour and walnuts until well blended. Cover and chill 30 minutes or until firm enough to handle. Break off small piece of dough and on lightly floured surface, roll into finger-thick strips. Cut in 2-inch lengths. Taper ends, shape in crescents. Place 1-inch apart on ungreased cookie sheet. Bake in preheated 300° oven 18 to 20 minutes or until firm to the touch. While warm, roll in granulated sugar. Cool on rack. Store in airtight container in cool place.
Cut corn from cob, scraping cob to remove the pulp. Combine corn, eggs, milk, bacon drippings, sugar, baking powder and salt; stir well. Gradually stir in flour. Heat a well-greased 8-inch cast-iron skillet in a 400° oven for 3 minutes or until very hot. Pour batter into hot skillet and bake at 425° for 25 minutes or until golden brown. Yield: 6 servings.
Bake a yellow cake mix in a 13 x 9-inch pan. Mix in saucepan, flour and milk. Boil until thick, stirring constantly. Set aside to cool. In large mixing bowl, combine sugar, Crisco, vanilla, salt and margarine. Beat with mixer until fluffy. Add cooled milk mixture. Beat until fluffy. Cut cooled cake, layerwise. Put all filling between two layers.
Mix sugar and flour. Melt margarine and pour into mixture. Pour peaches in bottom of pan and top with mixture. Bake at 375° until brown.
Saute onions and celery in butter until soft. Add flour to mixture. Add milk, stirring constantly. Add egg yolks, salt and pepper. Cook for 10 minutes. Put crabmeat in a bowl and pour sauce over it. Blend well and place in a lightly greased casserole and sprinkle with grated cheese. Bake at 375° until browned.
Melt margarine in large skillet. Add shredded cabbage. Cook over low heat for about 20 minutes, stirring occasionally. Add salt and paprika and simmer until cabbage is just tender. Combine cream and vinegar and add to cabbage and stir gently. Serve hot.
Mix beef and dry onion soup mix. Set aside. Mix all other ingredients to make dough. Roll out to 10 x 12-inches. Spread meat on top and roll up. Chill 1 hour and slice 3/4-inch thick. Place pinwheels on baking sheet and bake in a 375° oven for 20 to 25 minutes. May serve with mushroom sauce or a tomato sauce. Makes about 20.
Blend together the lemonade, which has been softened but not thawed, and the milk. Fold in the Cool Whip. Add the food coloring, enough to make a pretty pink color. Put into the crusts and chill at least 3 hours.
Cut squash and zucchini into 1/2-inch pieces. Place in glass casserole dish. Add pimentos, water, salt, pepper, basil and garlic powder. Dot with butter. Cover dish. Cook in microwave on High for 9 to 10 minutes, stirring twice. Let stand covered for 3 minutes. Sprinkle with Parmesan cheese.
Combine all ingredients in large bowl and mix well. Pour into lightly greased 17 x 11 x 3/4-inch baking sheet. Bake at 350° for 20 to 25 minutes.
Combine first 4 ingredients and cinnamon in a Dutch oven; set aside until syrup forms. Bring peach mixture to a boil; reduce heat to low and cook 10 minutes or until tender. Remove from heat; add almond extract and butter, stirring until butter melts.
Place water and margarine in skillet. Heat until boils. Add fish. Cook on medium heat until fish flakes with a fork. Sprinkle seasoning on fish. Cover. Simmer 5 more minutes.
Tear lettuce and cauliflower into bite size pieces; toss with bacon. Mix mayonnaise, cheese, sugar and onion together. Pour over lettuce mixture.
Mix together cooled potatoes, eggs, onions, salad cubes, celery seed, salt and pepper. Add mustard and enough mayonnaise to mix all ingredients well.
Bake in small covered roaster at 250° or in crock-pot at medium for 5 or 6 hours. Very good.
Dissolve yeast in warm water in large bowl. Stir in potatoes, sugar, shortening, eggs, salt and 3 cups of flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto floured surface. Knead until smooth, about 5 minutes. Place in greased bowl; turn greased side up. Cover bowl tightly. Refrigerate at least 8 hours, but no longer than 5 days.
Combine ingredients and cook 2 minutes after mixture comes to a rolling boil. Cool and frost.
Mix first 4 ingredients with the 1 cup of water and stir until sugar and cocoa dissolve. Heat to boiling and remove from heat. Add the 2 milks and water; return to heat but do not boil. Serve hot or cold. Makes 8 to 10 servings.
Mix together eggs, butter, salt, pepper, onion, celery flakes and milk and chicken juice. Pour over chicken and bread. On top of this, put slices of Velveeta cheese, and soup. Top with buttered bread crumbs. May be covered and refrigerated overnight. Bake in a 350° oven for 1 1/4 hours.
Cook chicken until tender; cut into small pieces. Cook elbow macaroni and drain. Mix chicken, soups, macaroni and sour cream. Add salt and pepper to taste. Pour in 1 large or 2 small casserole dishes. Melt margarine and pour over crumbled up crackers, then pour crumbs over casserole. Bake at 350° until brown.
Cook butter, onion and flour until thick. Mix flour mixture with salt, pepper, sugar, sour cream and grated cheese. Mix lightly with beans. Top with cornflake crumbs. Bake at 400° for 20 to 25 minutes.
Make a fine crust with the flour, shortening and salt; mix and roll thin. Cut in 3-inch squares. Spread with seasoned ham. Moisten with a little stock or milk. Roll up like a jelly roll, pressing the ends tightly together. Bake in a 450° oven and serve hot.
Mix together and pour over cake mixture. Bake at 350° for 30 minutes or until brown. Cut into squares.
Combine the first 3 ingredients in pan; cook over low heat until chocolate melts. Combine marshmallows and peanuts in large bowl; add the chocolate mixture. Line a 9 x 13-inch pan with wax paper and spread mixture evenly. Chill for 2 hours in freezer. Cut in squares or cut in pieces.
Finely chop first five ingredients. Cook hamburg per directions on back of taco mix. Crush bag of Doritos very fine. Mix all ingredients with Catalina salad dressing. Chill. (Mix ingredients about five hours before serving.) Do not mix overnight. Enjoy!
Combine first 6 ingredients. Set aside 1/2 cup. Store remaining mix in an airtight container for later use.
Cook broccoli until tender; drain. Mix all other ingredients together. Top with buttered bread crumbs and put in a 9 x 12-inch dish. Bake 40 to 50 minutes at 350°.
Mix rice, Cheez Whiz, mushroom soup and margarine on stove top until all is melted and mixed thoroughly. Place broccoli cuts in bottom of casserole dish and pour mixture on top. Bake at 350° for 45 minutes.
Let potatoes get to room temperature. Spread in a 9 x 13-inch pan. Drizzle melted butter over potatoes. Mix milk and cream of celery soup. Spread over potatoes. Top with crushed onion rings. Cover with foil. Bake 45 minutes at 350°. Remove foil and bake 20 to 30 minutes longer. (Can be made a day ahead and baked when ready to use.)
Boil chicken until done. Debone and chop. Add ingredients to taste. Amount of seasoning depends on amount of meat. Add mayonnaise to your desired consistency. Mix well. Refrigerate. Add seedless grapes, if desired.
Sear meat until gray. Add water and onion. Cook for 1 hour and add remaining ingredients. Cook, covered, in a Dutch oven for 45 minutes. Remove lid and cook until desired consistency. Freezes very well. (This was a State Fair of Texas prize winning recipe.)
Heat water and sugar until dissolved. Add juices and freeze. Take from freezer an hour before serving to soften. Mix with ginger ale or 7-Up.
Cream shortening and sugars until creamy. Add eggs and beat well. Add all other ingredients, mixing well. Using a teaspoon of batter, form a ball. Place on greased cookie sheet and mash with fork. Bake at 375° for 10 minutes.
Cream butter, sugar and vanilla. Mix in flour and pecans. Chill. Shape 1 tablespoon dough around a chocolate kiss. Cover kiss completely. Place on ungreased cookie sheet. Bake at 350° until set but not brown, about 12 minutes. While warm, sprinkle with powdered sugar.
Mix all ingredients. Spoon into greased muffin pan. Fill 3/4 full. Bake at 400° for 25 minutes.
Brown meat, onion and pepper; drain. In large pot, combine spaghetti sauce, pepperoni, garlic salt and Italian seasoning. Add meat mixture. Cook for 20 minutes. (If mushrooms are canned, add to rest of ingredients. If fresh, add last.) Cook shells separately until done; drain. Layer shells, meat and sauce mixture and Mozzarella cheese in large casserole dish. Cook for 30 minutes at 350°.