HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl, mix butter and sugar at low speed with mixer until fluffy. Slowly beat in corn syrup, then egg and vanilla. Beat in flour until blended. Stir in pecans and half of chocolate chunks. Spread evenly in an ungreased 9 x 12-inch baking pan. Sprinkle remaining chocolate on top. Bake at 350° for 30 minutes or until lightly brown. Cool, cut into 2 1/2-inch squares.
Place apples in an 8 x 5-inch microwaveproof loaf dish. Combine brown sugar and cinnamon in small bowl. Crumble over apples. Dot with margarine. Cook, covered, on High (maximum power) for 7 to 8 minutes, stirring once. Serves 4.
Cream oleo, shortening and sugar together. Add eggs, one at a time, and beat well. Sift dry ingredients, including cocoa together, and add alternately with the milk and vanilla. Mix well. Grease and flour a tube or Bundt pan. Pour in batter. Bake at 325° for 1 hour or until toothpick tests done. Do not overbake. It's best to leave a little gooey on the inside.
Mix Jell-O with boiling water. Add ice cubes and let set until thickened. Take out unmelted ice. Add Cool Whip and drained fruit cocktail. Mix together and put into graham cracker crust. Let set at least 1 hour.
Cook noodles and drain. Drain asparagus. Layer in baking dish noodles, asparagus, soup, cheese. Repeat layers. Top with cheese and heat in oven a 350° until cheese is melted.
Pour pineapple in casserole. Cover with mixture of flour, sugar and cheese. Crumble crackers in bowl and mix with melted oleo. Cover top of casserole with this mixture. Bake at 350° for 25 to 30 minutes.
Crush cookies. Line 9-inch pie pan or 8-inch square pan with most of crushed Oreos (save some for top). Cream butter and sugar; add egg. Cream again. Add almond flavoring. Spread on crumbs. If using whipped cream, whip cream and sugar; add vanilla. Mix pecans with whipped topping and spread on first mixture. Cover with crushed Oreos. Let refrigerate for 24 hours.
Cream butter. Gradually add sugars and cream well. Blend in egg, 1/3 cup peanut butter, soda, salt and vanilla. Add flour and rolled oats. Mix well. Spread in greased 9 x 13-inch pan.
Combine 1 cup flour and powdered sugar. Cut in butter. Press mixture in bottom of ungreased 13 x 9 x 2-inch pan. Bake at 350° for 10 minutes. Combine sugar, 1/4 cup flour, baking powder and salt. Add eggs. Blend well. Fold in remaining ingredients. Spread this mixture over the partially baked dough. Return to oven. Bake at 350° for 25 or 30 minutes. Cool and cut in bars. Yield: 24 bars.
Place Mozzarella cheese slices on half of bread slices, trimming cheese to fit. Top with remaining bread slices. Combine eggs, milk, thyme and salt. Dip both sides of sandwiches in egg mixture, then dip in bread crumbs. Press crumbs lightly so that they will adhere. Saute on lightly greased griddle over medium-high heat for about 8 minutes, or until crisp, turning once. Serve warm. Makes 16 appetizers. Serves 8.
Heat oven to 350°. Spread cookie dough on bottom of 9 x 9-inch square pan. Bake at 350° for 12 to 15 minutes or until golden brown. Sprinkle chocolate chips, evenly over warm crust. In small bowl, blend powdered sugar, peanut butter and milk. Place spoonfuls of peanut butter mixture on top of chocolate chips and swirl to marble. Cool completely. Makes 24 squares.
Mix first 7 ingredients. Spread on split muffins and freeze at least 15 minutes. Store in freezer until ready to use. Broil and serve quartered for appetizers.
Saute onions and carrot in oil for 3 to 4 minutes. Add thyme and marjoram and saute 1 minute more. Add remaining ingredients; simmer until tender (several hours). Good topped with grated white cheese or sour cream.
Cook egg noodles according to directions on bag. Brown ground beef and onion until done; drain excess oil from ground beef. Add can of mushroom soup and 1/2 can of water to ground beef and onions; simmer 10 minutes on low heat and add to cooked egg noodles. Sour cream can be added to individual servings, if desired.
Peel and quarter Irish potatoes; place in casserole dish. Sprnkle diced onions over potatoes. Dribble melted oleo over potatoes and onions. Pour chicken broth over mixture. Sprinkle Parmesan cheese over mixture. Bake 45 min. or until potatoes are tender, in a 350° oven.
Stir together flour, baking soda and salt; set aside. Beat oleo and sugar until smooth. Beat in eggs and vanilla. Mix in flour mixture. Stir in cereal and chips.
Unroll crescent roll dough onto ungreased cookie sheet. Put edges together and seal perforations by pinching and pressing with fingers. Pat or roll out to rectangle shape 13 x 15-inch. Bake at 375° for 10 minutes. Cool.
Dissolve jello in hot water; add undrained fruit, marshmallows and cheese; let cool. Add mayonnaise and whipping cream. Let stand in refrigerator overnight. Makes 50 two inch squares.
Mix all ingredients (except Manwich) and make into meat balls. Pour oil in a skillet and brown the meat balls. Put meat balls in deep dish and put a can of Manwich over them. Cover meat balls and bake at 400° for 45 minutes.
Mix all ingredients except potatoes. Wash potatoes well and cut into 6 to 8 wedges each. Place in mixture in plastic bag. Add potatoes, a few pieces at a time. Shake to coat each side. Place in baking pan. Melt 1 stick margarine and pour over top. Bake at 400° for 1 hour.
Combine first 4 ingredients in a heavy saucepan; mix well. Cook over medium heat until mixture reaches 200°, stirring constantly. Remove from heat; stir in butter, whipping cream and vanilla. Serve sauce warm over ice cream or pound cake. Makes 3 cups.
Heat oven to 425 degrees. Line 16 muffin cups with paper baking cups. In large bowl, combine flour, sugar, baking powder and salt. Mix well. In small bowl, combine half-and-half, oil, lemon extract and eggs. Blend well. Add dry ingredients. Stir just until ingredients are moistened. Carefully fold in raspberries. Fill muffin cups 3/4 full. Bake at 425 degrees for 18-23 minutes, or until golden brown.
Cook chicken breasts; debone. Cook broccoli. Grease 11 x 7-inch pan. Place chicken in pan; add drained broccoli. Combine undiluted chicken soup, mayonnaise and lemon juice and pour over chicken and broccoli. Sprinkle with cheese and buttered crumbs. Bake at 350° for 35 minutes.
Put all ingredients in large pan; cover with water. Boil 3 to 4 hours or until tender. Let stand in broth in refrigerator overnight. Slice meat; return to broth and heat. Serve with pepperoncini peppers.
Prepare taco meat (ground beef and taco seasoning) as per package instructions in a large pot. To this, add and stir in tomato sauce and paste, salsa and brown sugar. Next, add red pepper to taste. Cover and simmer for 15 to 20 minutes. Serve over cooked spaghetti noodles and sprinkle cheese over the top.
Mix seafood and place in a greased casserole dish. Pour soup over seafood. Bake at 400° for 30 minutes. Serve with rice or pasta.
Cut zucchini (do not peel) into 1 inch cubed pieces and cook in boiling salt water until barely tender. Drain well. Brown beef and onion; drain. Add salt and cooked rice to beef mixture. Place 1/2 of zucchini in 3 quart dish (casserole). Spread beef mixture over zucchini. Cover with cottage cheese; then add the remaining zucchini. Spread mushroom soup over the zucchini--top with butter bread crumbs. Bake at 350 degrees for 35 to 40 minutes.
Preheat oven to 350 degrees. Grease baking pan and set aside. Brown meat in a skillet and drain off grease. Add sauce and water to ground beef - simmer for 10 minutes. Put 1/3 of the sauce in the bottom of the baking pan, lay uncooked noodles on top of sauce, in a single layer. Spoon 1/2 of cheese on top of the noodles. Be sure the cheese covers most of the noodles. Pay attention to the edges. Sprinkle 1/2 of the Mozzarella on top of the ricotta cheese. Put 1/3 of the sauce on top of the mozzarella, then repeat layers again. The final layer should be sauce. Sprinkle parmesan cheese on the top. Cover the pan with foil. Bake for 50 minutes at 350 degrees. Let set for about 10 minutes before serving.
Mix first 5 ingredients together. Save 3/4 cup mixture for topping. Add all remaining ingredients except cinnamon and mix until most of the lumps are dissolved. Pour into 2 greased and floured 8 inch square pans or round cake pans. Sprinkle generously with cinnamon and swirl with knife. Sprinkle on reserved topping mixture. Bake at 350° about 30 to 35 minutes.
Drain most of the liquid from the can of clams and mix with cream cheese and a dash of Worcestershire sauce. Spread on crackers or toast to serve. Especially good if placed under a broiler until tops are bubbly and brown.
Beat eggs and add milk. Then add other ingredients. Pour into ungreased 9 x 13-inch pan. Bake at 375° for 45 minutes. Can be made a day ahead and refrigerated. If refrigerated, bake 10 minutes longer.
Mix Jell-O with boiling water. Set aside until slightly firm. Blend all remaining ingredients into Jell-O. Spray mold or container with Pam or grease slightly. Pour Jell-O mixture into container; set in refrigerator until firm.
Mix all ingredients together. Grease and flour sheet pan. Bake at 350° for 30 minutes.
Put pineapple in saucepan and let come to boil; add jello and dissolve real well. Let cool. Whip with mixer. Add cold buttermilk and whip again. Add Cool Whip and beat again real well. Put in dish and let congeal.
In a small skillet cook garlic in butter over low heat about 5 minutes or until garlic is golden. Put in blender or food processor. Add mayonnaise and pepper; process until smooth.
First Layer: Combine the graham crackers, 6 tablespoons melted butter and 6 tablespoons powdered sugar to make crust. Put in square casserole dish.
Mix well sugar, eggs and oil, adding eggs, one at a time. Add pumpkin. Sift together cinnamon, baking powder, allspice, soda, salt and flour. Add this to the first mixture, about one-third cup at a time and mix well. Add vanilla. Put in cake pans. Bake at 350° until done.
Sift flour, soda and salt together. Add rest of ingredients. Bake in 9 x 13-inch pan at 350° for 35 to 40 minutes.
Combine ham, bread crumbs, onion, dill, milk, mustard, egg and 1/4 teaspoon pepper. Mix well. Shape into 1-inch balls. In a large skillet, heat oil and margarine. Brown ham balls. Remove ham balls to serving platter or dish. (Can be put in a baking dish and baked in a 325° oven.) Blend flour into ham drippings; gradually add water and stir until thick and smooth. Add sour cream and pepper. Heat through, but do not boil. Place noodles on platter; cover with ham balls. Pour sauce over ham balls. Makes 6 servings.
Melt butter; add sugar and eggs. Cook slowly until mixture thickens, about 3 to 4 minutes. Cool. Pack vanilla wafer crumbs in flat pan or dish. Spread cooked filling over crumbs, then spread 1/2 cream over filling. Arrange mashed apricots on cream. Sprinkle with nuts. Spread on remaining whipped cream. Sprinkle top with wafer crumbs. Chill for 24 hours.
Preheat oven to 450°. Line 9-inch pie pan with pastry. Brush the inside with white of egg. Chill. Beat eggs slightly with fork; add the sugar and salt; stir until blended. Add milk and cream; blend well. Gently pour custard into pie pan. Sprinkle nutmeg on top. Bake at 450° for 10 minutes, then reduce heat to 300° and bake for 50 minutes.
Cream sugar and margarine. Add other ingredients and mix well. Form into marble-sized balls. Place close together on ungreased baking sheet. Bake 20 to 25 minutes at 350°. Do not brown. Roll in powdered sugar while warm. Makes about 75 cookies.
Mix together cocoa, flour, sugar and milk; cook slowly until thicken, stirring constantly. Remove from heat; add vanilla and butter, stirring gently until cool and thick enough to spread.
In medium bowl, stir in boiling water into jello. at least 2 minutes or until completely dissolved. Stir in cold water. Refrigerate about 1 1/4 hours or until slightly thickened. Reserve a few oranges for garnish if desired. Gently stir in remaining oranges in thickened jello. In a separate bowl, beat cream cheese and sugar with wire whisk until well blended. Gently stir in 2 cups whipped topping. Spoon into large serving bowl; cover with jello mixture. Refrigerate 2 hour or until firm. Garnish with remaining whipped topping and oranges. Yield 16 servings.
In a double boiler, melt butterscotch chips. Remove from heat. Add cashews and chow mein noodles. Mix well. Use teaspoon to spoon out on wax paper. Set in refrigerator for about 15 minutes.
Bring water and salt to a boil. Pour over cukes. Let set for 8 days (skim if necessary). Drain.
Stir together cake mix, 1 egg, pecans and butter; press mixture into bottom of a lightly greased 13 x 9-inch pan. Beat sugar, cream cheese and remaining 3 eggs at medium speed with mixture until creamy. Spoon powdered sugar mixture over batter in pan. Bake at 300° for 1 hour. Cool and cut into 2 to 3-inch square. Serve with ice cream or put Cool Whip on top.
Cut ham in serving or bite-sized pieces. Place half potatoes in greased 2-quart casserole. Cover with ham pieces. Place remaining potatoes on top. Combine soup, milk, green pepper, onion and pepper. Pour over potatoes and dot with butter. Cover and bake in 350° oven for 1 hour. Remove cover; bake 45 minutes longer or until potatoes are done.
Cook prunes in 2 1/2 cups water until soft. Remove stones. Make 1 package of gelatin according to directions. Add prunes and 1/4 cup of almonds or walnuts. Let set and serve with whipped cream. Serves six.
Soften cream cheese at room temperature. Add sugar and beat. Add Cool Whip. Pour into crust and chill. Top with cherries or other pie filling.
Mix together in greased 1 1/2 qt. baking dish. Bake at least 45 minutes in a 350 degree oven.
Mix sugar and cream cheese together. Add and fold in Cool Whip. Pour into pie crust and freeze.
Brown ground beef in a skillet. Add soups, Ro-Tel and enchilada sauce to drained ground beef. Warm to a slow boil. Layer tortilla chips, mixture and cheese in a 9 x 13-inch pan. Bake at 425° for 10 minutes.
Mix all ingredients in order given. Drop by teaspoonfuls onto greased cookie sheets. Bake at 350° for 10 minutes. Cookies will feel firm to touch.
Prepare pudding according to packaged directions and chill. Mix the cream cheese with 1/2 cup of Cool Whip. Spread mixture in the bottom of the pie shell. Once pudding is chilled, pour it over the cream cheese mixture. Top the pie with a generous amount of Cool Whip. For optional garnish, take an additional Skor bar and grate it over the top of the Cool Whip. Cool overnight.
Slice squash, peppers and onions paper thin. Mix together first 4 ingredients. Let stand 3 hours, rinse and drain. Mix together next 6 ingredients. Heat to boiling point. Add squash mixture and bring to boiling point again. Do not boil. Put in jars and seal.
Combine milk, sugar, Bisquick, eggs, butter and vanilla in a blender. Blend on low speed for 3 minutes. Pour into a greased 9-inch pie pan. Let mixture stand for 5 minutes. Sprinkle coconut on top. Bake at 350° for 40 minutes.
Toss together all except cheese and potato chips. Put cheese and chips on top. Bake long enough to melt cheese, about 10 minutes, in a 400° oven.
Cook cabbage in salted boiling water until tender; drain. Saute onion in 5 tablespoons of butter. Add soup mixture and mix well. Add cheese; heat and stir into cabbage, salt and pepper. Melt butter until browned; sprinkle over casserole. Bake in uncovered dish.
Drain sauerkraut. Chop onions, celery and green pepper. Mix together and chill.
Mix eggs, sugar and pumpkin in large bowl. Slowly add milk and dry ingredients. Pour into pie crusts. Bake in preheated 425° oven for 15 minutes. Reduce heat to 350° and bake an additional 40 to 50 minutes or until knife comes out clean. Cool. Garnish, if desired, with whipped cream or Cool Whip.
Preheat oven to 425 degrees. Divide the butter into a popover pan, or muffin pan and melt in oven. Beat eggs until foamy, add flour and milk and blend for 1 minute. Full pan with batter, bake for 10 minutes, reduce oven temp to 350 degrees and bake for 10 more minutes. DO NOT OPEN THE OVEN WHILE BAKING! These will be really big, fluffy rolls, they will flop if you open the oven.
Mix, spoon over chicken and bake 45 minutes at 375°. Serves 4 to 6.
Put raw potatoes, thinly sliced, in a large skillet. Cover with milk. Add remaining ingredients and mix. Cover and cook over low heat for 1 hour or until potatoes are cooked.
Combine flour, nuts and melted butter. Press into a 13 x 9 x 2-inch pan and bake 30 minutes at 350°. Cool.
Pour milk into a cup. Add food coloring (red, blue, yellow or green). Paint a monster on bread. Put in toaster and toast. Butter lightly. Eat and enjoy!
Cook ham or pork hocks in water for about 1 hour or 20 minutes in a pressure cooker. Mix flour and potatoes. Drop by spoonfuls into ham water and cook about 40 minutes. Serve with butter.
Stir ingredients with fork, then put on lowest setting of blender. Add more salt or jalapeno to taste.
Coat chicken with flour. Heat a frypan and rub with 1 teaspoon canola oil. Cook chicken until golden brown. Add remaining ingredients. Simmer, covered, for 1 hour. Serve with cooked pasta or rice. Serves 2.
Mix together in medium glass bowl pineapple, mandarin oranges and dry jello. Add to this cottage cheese and cool whip. Mix thoroughly. Stir in 3/4 c. nuts. Sprinkle remaining nuts on top. Cover and refrigerate overnight.
Put apples, raisins and water in greased 9 x 13-inch pan. Sprinkle cinnamon and salt over fruit. Toss to combine. Combine flour, oats, sugar and margarine until crumbly. Spread over mixture. Bake at 350° for 40 minutes, until apples are tender. Sprinkle cheese over warm crisp.
Thaw broccoli, if frozen. In a large kettle, cook pasta, uncovered, in boiling salted water for 8 to 10 minutes or until tender; drain and set aside.
Preheat oven to 450°. Melt margarine in large skillet. Add onion, garlic, celery, corn and black pepper and cook approximately 5 minutes. Blend in flour, chicken broth and milk. Cook, stirring constantly, until mixture thickens. Add cheese, mustard and lemon juice. Remove from heat. Blend in tuna.
Mix together. Season with fellowship and Christian love and serve on Thursday at 1:30 p.m. in meeting God's people.
Cook raisins and water until water absorbed. Let cool completely. Sift all dry ingredients twice. Mix applesauce, egg substitute and vanilla into raisins. Add dry ingredients. Spray cookie sheet with vegetable spray. Spread mixture. Cook at 350° for 10 to 12 minutes. Cut into 2-inch squares.
Melt chips and condensed milk in microwave until melted and smooth. Stir in vanilla and nuts. Pour in a pan lined with wax paper and cool. You can vary flavor with different chips (vanilla chips with maraschino cherries and pecans or peanut butter chips). When cold and set, turn out on cutting board. Peel off wax paper and cut.
Wash okra and drain. Remove tips and stem ends; cut okra crosswise into 1/2-inch slices. Combine egg substitute and buttermilk; stir in okra and let stand 10 minutes. Combine cornmeal and next 3 ingredients in a zip-top plastic bag. Drain okra, small portions at a time, using a slotted spoon. Place okra in bag with cornmeal mixture, shaking gently to coat. Brush oil on a 15 x 10 x 1-inch jellyroll pan; add okra in a single layer.
Boil noodles according to directions. Drain and rinse with cold water. Brown meat. Drain grease. Sprinkle with garlic powder and oregano. Mix Ricotta cheese with egg. Spoon a little Ragu on bottom of a 9 1/2 x 13 1/2-inch (3-quart) baking dish. Layer 1/2 noodles, Ricotta cheese, Mozzarella cheese, Parmesan cheese, meat and Ragu. Make 2 layers. Bake at 350° for 45 to 50 minutes, until bubbly. Let stand 5 minutes.
Shape sausage into patties. Dip in eggs. Roll in corn flakes. Put Crisco into skillet; add patties and fry slowly until golden brown on each side.
Brown meat with onion; season with salt. Drain fat. Stir in tomato sauce and taco seasoning. Separate rolls and spread in greased 10-inch pie pan. Press together to form crust. Sprinkle half of corn chips over crust. Spoon meat mixture into crust. Spread sour cream over meat mixture. Cover with cheese and remaining chips. Bake at 375° for 20 to 25 minutes.
Thaw spinach and drain. Put sour cream, mayo, soup mix, and green onions together and mix. Add spinach and mix again. Add chestnuts and refrigerate 2 hours before serving for best flavor. Serve in large round sourdough bread with center cut out or wheat thin crackers. Makes approximately 3 cups.
Place flour, sugar, baking powder and salt in large mixing bowl with a pastry blender. Work Crisco into dry ingredients until mixture looks like coarse meal. Gradually mix in milk and dry yeast that has been dissolved in 1/4 cup lukewarm water. Mixture should be fairly thin. Add flour until mixture can be kneaded. Place dough on board and continue adding flour as necessary to be able to knead without dough sticking to board. Place in refrigerator at least 4 hours, better if overnight. Roll out dough. Cut biscuits with biscuit cutter and allow to rise 1 to 2 hours before cooking in 400° oven. Cook for 7 to 9 minutes.
Mix dry ingredients; add eggs, oil and 7-Up, mixing well. Bake at 300° until well done in 3 (9-inch) cake pans.
Beat eggs with water and salt. Pour into hot skillet with butter melted over bottom. Cook over medium-high heat until egg liquid is set. Dash with cinnamon and nutmeg and spoon jam over eggs. Fold half of omelet over jam and flip to other side to cook. Slide omelet onto plate.
Melt candy with 1 stick butter over low heat. Cream softened butter and sugar. Beat in eggs one at a time. Blend in chocolate. Sift together flour, salt and soda. Beat in flour alternately with buttermilk. Add vanilla; blend in candy and nuts. Bake in a greased and floured tube pan about 1 1/4 hours at 350°. Cool on rack 10 minutes before removing from pan.
Put everything into a blender and whip until smooth. The frozen banana really makes it taste like ice cream! Serves 2. If you add the protein powder, the taste may be affected. Most kids won't like it, but it is healthier. Enjoy!
Bake the potatoes; scoop out the centers and add salt, butter and cream to soften. Refill the skins and bake in hot oven for about 5 minutes.
Fry and drain beef and bacon. Mix all ingredients together in baking dish. Bake at 375° for 45 minutes. Makes approximately 6 servings.
Pour milk into top of double boiler and cook until it almost comes to a boil. Slowly add corn meal, stirring constantly. Cook until mixture is thick and smooth, approximately 1 minute. Add butter and salt and cool slightly. Beat yolks and add to corn meal mixture. Beat egg whites until stiff and fold into corn meal. Pour into buttered casserole dish and bake in preheated 375° oven for 35 to 40 minutes until puffed and well browned. Serve immediately. Serves 6.
Dissolve gelatin in 3/4 cup boiling water. Add 1/2 cup cold water; set aside at room temperature. Mix and bake cake as directed in a 13 x 9 x 2-inch pan which has been greased and floured. Cool cake for 20 to 25 minutes.
Preheat oven to 350°. Butter 1 1/2-quart casserole. Beat together eggs, 1/2 cup milk and salt. Layer bread strips. Add raisins to taste. Pour egg and milk evenly over bread; pat down. Top with cinnamon and sugar. Bake for 25 minutes. Serve cold with whipped cream.
Grease and flour 2 round cake pans. Blend brownie mix, water and eggs. Stir in pecans. Spread in pans and bake 20 minutes in a 350° oven. Cool thoroughly.
Dredge cheese with flour. Rub cooking utensil with garlic. Pour in wine; set over low heat. When wine is heated to the point that air bubbles rise to the surface, add cheese by handfuls, stirring constantly with wooden fork or spoon. Keep stirring until cheese is melted. Add Kirsch at this time along with the salt, pepper and nutmeg. Serve bubbling hot.
In medium glass bowl, combine chips, butter, corn syrup and 2 tablespoons of water. Microwave on High for 1 3/4 minutes or until chips are melted.
Mix first 6 ingredients and set aside. Mix pudding and milk until thick. Add Cool Whip and mix. Layer graham crackers on bottom of pan. Put pudding mixture on top, another layer of graham crackers, another layer of pudding, another layer of graham crackers. (Leave graham crackers whole.) Spread mix on top of crackers. Refrigerate overnight. Use 13 x 9 x 2-inch pan.