HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream the butter, peanut butter and sugars. Beat in egg and vanilla. Mix well. Blend in dry ingredients.
Put sherbet in a bowl approximately 30 minutes before serving. Just before serving, pour Hawaiian Punch over softened sherbet and fold.
Sift together flour and sugar; set aside. Place margarine, cocoa and water in a pot; bring to a boil. Pour hot mixture on flour and sugar; mix well. Add buttermilk, soda, vanilla and eggs. Mix well. Pour in greased and floured oblong pan (9 x 13-inch). Bake 20 to 25 minutes at 400°.
Add marshmallows to whipped cream. Drain pineapple, pineapple chunks, fruit cocktail and mandarin oranges; add grapes, sometimes bananas and a few apples. Refrigerate overnight.
Cook spaghetti and drain. Mix all together in a casserole and bake at 350° for 30 to 45 minutes.
Mix the brown sugar and dry mustard together; sprinkle it all over the bottom of a loaf pan. Set the peach halves in the loaf pan with the rounded bottoms sitting on the sugar. Now, mix the ground ham and beef with the bread crumbs, beaten eggs, pepper and milk; pack it all into the pan right over the peaches. Bake the loaf in a 350° oven for 1 hour. Cool in the pan for about 10 minutes before turning it out with the peaches on top.
Preheat oven to 375°. Beat egg, shortening, butter, vanilla and 1/2 of cake mix until smooth, then stir in remaining cake mix until smooth. Roll dough out; cut squares. Bake for 8 to 10 minutes. Poke fork holes in when fresh out of oven. Put ice cream between and freeze.
Mix pudding with milk. Set in refrigerator for 15 minutes until it starts to set. Beat Cool Whip into pudding mix.
Cut steaks into 1/2 x 2-inch strips. Heat 3 tablespoons of the butter in frying pan. Over high heat, saute meat, 3 to 4 minutes, tossing constantly until meat is cooked to your liking but do not overcook. Remove to warm platter. Add 3 tablespoons more butter to pan. Add green onions and mushrooms to pan. Saute over high heat for 3 to 4 minutes. Remove to platter with meat. Keep warm. Add wine and broth to pan. Over high heat, boil, scraping the brownings from the pan into sauce. Taste and add salt and pepper. Add lemon juice. Also add any juices from meat on platter. Boil over high heat until juices are a glaze about 1/4-inch deep in pan. Whisk in remaining butter. Return meat and mushrooms to pan. Toss and cook over high heat until mixture is hot. Sprinkle with chives and serve immediately.
Cook cabbage in salted water 8 minutes and drain. Saute onion and green pepper in bacon drippings. Mix cabbage, bacon, onion, green pepper, soup, milk and cheese and turn into casserole. Top with buttered bread crumbs. Bake at 350° for 20 to 30 minutes or until bubbly. Makes a lot and can be easily halved.
Mix all ingredients together well and bake in 3 greased and floured cake pans at 350° until done.
Heat oven to 450°. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, baking powder and salt. Using fork or pastry blender, cut shortening into flour until consistency of coarse meal. Add milk; stir with fork until mixture leaves sides of bowl and forms a soft, moist dough.
Sift together the 8 cups flour, salt and soda. Mix oatmeal, sugar and ginger. Stir in melted shortening, molasses, eggs, water, sifted dry ingredients, nuts and raisins. Work dough by hand until well mixed. Add 1/2 cup flour if needed. Roll portions of dough to 1/4-inch thickness. Cut with 3 1/2-inch cutter. Place on lightly greased sheets. Brush with water and sprinkle with sugar. Bake at 375° for 8 to 10 minutes.
Mix all ingredients together, except buttered crumbs. Sprinkle crumbs on top. Bake at 350° for about 30 minutes.
Cook broccoli and onion; drain. Salt and pepper to taste. Put in a baking dish. Mix remaining ingredients and add to broccoli. Top with Pepperidge Farm cornbread stuffing mix. Dot with butter. Bake for 30 minutes at 350°.
Take each Tater Tot and wrap with 1/2 slice bacon and 1/2 slice cheese. Pierce with toothpick. Broil.
Cream together butter and sugar; add flour, salt and vanilla. Beat well. Add eggs; stir in milk. Bake at 450° for 10 minutes. Reduce heat to 350° and bake for 30 minutes until firm.
Soak diced onion in lime juice for at least 30 minutes. Add chilies and tomato and mix; salt to taste and add a little water if desired. Yields 1 1/2 extremely hot cups.
Heat oven to 400°. Lightly grease pie plate, 10 x 1 1/2-inches. Cook and stir ground beef and onions in skillet until brown; drain. Stir in salt and pepper. Spread on plate. Beat milk, baking mix and eggs until smooth, 1 minute with hand beater. Pour into plate. Bake 35 minutes. Top with tomatoes. Sprinkle with cheese. Bake until knife inserted in center comes out clean, 5 to 8 minutes longer. Cool 5 minutes.
In a skillet, cook onion, celery and ground beef over medium heat until the meat is no longer pink and the vegetables are tender. Drain. Stir in salt and pepper. Spoon mixture into a greased 12 x 8 x 2-inch baking dish. Spread soup over meat. Top with Tater Tots. Bake at 400° for 10 minutes or until bubbly. Sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.
Cream oleomargarine and Crisco; add sugar and beat until mixture is smooth. Add egg yolks and beat well. Combine flour and soda and add to cream mixture. Alternate with buttermilk. Stir in vanilla; add coconut and nuts and fold in egg whites. Pour batter into 3 greased and floured 8-inch cake pans. Bake at 350° for 25 minutes. Cool and use cream cheese frosting.
Mix all ingredients together and drop by spoonfuls onto a greased griddle or frypan. Fry until golden brown.
Brown meat and put the can of Ro-Tel tomatoes in a crock-pot. Melt cheese; pour meat and cheese into crock-pot and stir. Keep crock-pot on low. Serve with corn chips.
In a saucepan, mix sugar, cornstarch and salt. Add milk gradually and stir until smooth. Cook over low heat, stirring constantly, until smooth and thick, about 10 minutes. Stir a small amount of hot mixture into beaten egg yolks, then gradually add yolks to remaining hot mixture. Continue cooking, stirring constantly, about 5 minutes. Remove from heat. Add butter, lemon peel and juice and blend thoroughly. Pour hot filling into pie shell. If made with a baked pie shell, top with meringue. If a graham cracker crust is used, serve with whipped cream.
Brown meat and onion; drain. Add barbecue sauce; mix well. Drain beans and add; stir well. Add catsup for the liquid, taste and color. Cook to the consistency desired.
Mix thoroughly with faith. Bake in moderate oven of tolerance. Cool. Cut in equal portions; garnish with smiles. Serve in everyday life God, community and country.
Mix first 2 ingredients together in saucepan. Heat over low heat until it comes to a boil. Boil for 2 minutes. Beat Marshmallow Cream into mixture. Add peanut butter and blend well. Spread mixture into shallow pan and refrigerate, cut into bars.
Carefully remove cardboard container from T.V. dinner. Set oven temperature as indicated on box. Remove foil over wrap, if necessary. Place contents in oven. Gently cook meat, potato and veggies until overly dry. Wash down with a cool sip of white wine. Continue to sip wine until meal tastes good. Then call Domino's pizza for the main coarse. And then pray for a woman in your life!
Combine first 5 ingredients; let stand 3 hours. Add rest of ingredients and mix well. Pour into 4 (1 pound) coffee cans, well greased. Fill about 1/2 full. (I use small loaf pans.) Bake 1 hour at 350° or until done when tested.
Fry sausage and drain. In a medium casserole dish, place cabbage, onion, rice, soup, water and sauerkraut. Mix well. Add sausage. Bake at 400° for 20 minutes without lid. Reduce oven to 350° for 1 hour. Let stand 10 minutes and serve.
Cream butter and sugar until fluffy. Add eggs one at a time, beating well after each addition. Mix sifted flour, baking soda, salt, cinnamon and mace. Gradually stir two mixtures together. Stir in vanilla, apples and nuts. Batter will be stiff. Spoon into greased and floured 10-inch tube pan. Bake at 325° for 1 1/2 hours or until done. Cool 10 minutes before removing from pan.
Preheat oven to 350°. Butter and flour a 9 x 13 x 2-inch pan. Combine flour and sugar. Combine butter, cocoa and Coke. Add to flour and sugar mixture, stirring well. Add buttermilk, eggs, soda and vanilla. Fold in marshmallows. Pour into prepared pan. Bake 30 to 35 minutes. Frost while warm.
Preheat oven to 350°. In a large mixer bowl, beat egg yolks with sweetened condensed milk. Stir in ReaLime brand and food coloring, if desired. Pour into prepared pastry shell; bake 12 minutes. Cool. Chill. Top with whipped cream. Garnish as desired. Refrigerate leftovers.
Mix dry ingredients (first 6) into bowl. Add rest of ingredients. Mix well. Bake at 350° for 30 minutes.
Mix all ingredients together except sour cream in skillet. Cover tightly. Cook 5 minutes or until cabbage is crisp-tender. Stir in sour cream; heat through. Makes 6 servings.
Combine cornstarch, sugar, chicken bouillon cube, water, vinegar, pineapple juice, soy sauce and butter. Cook and stir until mixture boils; cover and simmer 5 minutes. Group cooked meatballs, shrimp and chicken livers in the sauce. Heat through. Serve hot!! Makes 1 1/2 cups sauce.
Mix all ingredients except rigatoni and cheese. Cover and refrigerate at least 2 hours. Prepare rigatoni as directed on package; drain and immediately toss with tomato mixture. Serve immediately or chill. Sprinkle with cheese before serving.
Mix all ingredients together until smooth. Bake at 350° for 25 to 35 minutes. Frost with Pillsbury vanilla frosting (ready to spread) and 3 ounces cream cheese.
Stir cranberries until spreadable. Put 1 layer jellied cranberries, l layer Cool Whip and 1 layer crumbled crackers. Alternate until cranberries and Cool Whip are gone.
Mix zucchini, onion and cheese. Mix Bisquick, eggs and oil together. Pour in 2-quart casserole dish. Bake at 350° for 45 minutes (uncovered).
In a skillet, brown the ground beef and drain. Add 1 1/2 cups tomato sauce and the taco seasoning. Stir well. Line the bottom of an 11 x 8 x 2-inch pan with 2 cups corn chips that have been crushed. Set remaining chips aside. Spoon meat mixture over the corn chips. Combine the remaining tomato sauce and refried beans and spread over the meat mixture. Bake in 375° oven for 25 minutes. Take out of oven and sprinkle remaining corn chips and Cheddar cheese and bake an additional 5 minutes.
Dissolve sugar in Jell-O and water. Add celery, nuts, orange, cranberries and pineapple. Stir well and chill until set.
Combine tuna, carrots, zucchini, apple and onions. Mix in mayo, mustard and poppy seeds and toss lightly. Cut pita bread in half to form pocket; fill with tuna mixture and serve.
Dissolve Jell-O in hot water. Add frozen block of strawberries, stirring to break up and mix berries. Place cake, widest side down, on a serving plate. Cut a 1-inch layer from the top and set aside. Cut around cake 1 inch from outer edge to 1 inch from bottom, then cut around cake 1 inch from inner edge to 1 inch from bottom. Gently remove the section of cake between the cuts, tearing it into small pieces. Fold pieces into strawberry mixture and pour it into cake shell. Replace the cake top.
Cook broccoli and onion together; drain. Add cooked rice and other ingredients. Pour into greased casserole dish. Bake at 350° for 30 minutes.
Roll the steak in flour and brown in the margarine. Place meat in a large roaster and cover with the water, 1 cup Burgundy, stew mix, gravy mix, salt, pepper and dash of Worcestershire sauce. Bake at 350° until almost tender. Add the mushrooms, onions, 1 cup Burgundy and more water, if needed. Bake until tender. Good served over rice.
Cream the butter with sugar. Add egg, apples and vanilla. Add dry ingredients, sifted together. A few raisins or nuts are optional. Bake at 350° for 30 minutes.
Mix together. Put into buttered 1 1/2-quart serving dish. Bake for 20 to 30 minutes at 350°. Serves 8 to 10.
Slice raw hot dogs down the middle. Place shredded Cheddar cheese inside. Wrap with raw bacon strips, held with toothpicks. Cook under broiler until done.
Prepare cake mix according to directions. Bake 10 minutes. Remove. Sprinkle nuts, warm syrup, cinnamon and margarine over cake. Return to oven. Bake 15 minutes. Drizzle with frosting when done.
Mix all ingredients into softened butter. Do not heat butter to blend in ingredients. Refrigerate until ready to use. Scampi butter not used in cheese sauce can be used to prepare shrimp, scallops, sirloin steak or chicken.
Dissolve jello in boiling water. Let cool. Beat eggs lightly in a large bowl. Add vegetable oil and salt. Add dissolved jello. Mix in lemon cake mix and beat for 2 minutes. Bake in an oiled and floured 9 x 13-inch pan at 350° for 30 to 45 minutes. When done, pierce cake all over every 2-inches while still hot. Mix powdered sugar and lemon juice. Pour over hot cake. This will soak in and make a glaze when cold; do not frost. May be topped with ice cream or whipped cream. Cake is better if baked 2 days ahead of serving.
Melt almond bark in microwave on low heat; stirring constantly. Dip each cookie in melted almond bark and place on wax paper. Place two chocolate chips on warm candy coated cookie for eyes. Cool and serve!
Boil chicken until done. Melt butter and pour over stuffing mix. Stir until well mixed. Pour 3/4 of mix into 13 x 9-inch casserole dish. Pull chicken into bite-sized pieces and cover in dish. Cover with stuffing mixture.
Cream butter and sugar. Add dry ingredients, egg, vinegar and water. Cook in top of double boiler until thickened, stirring constantly.
Mixing by hand, combine sugar and eggs. Add flour to mixture; add vanilla. Mix well. Add pecans and apples. Batter will be thick. Pour into a 13 x 9-inch ungreased pan. Bake at 350° for 20 to 30 minutes or until top of cake is golden brown.
Drain liquid as best as possible from pineapple. Put pineapple in large bowl. Add box of powdered lime Jell-O. Mix well. Add tub of Cool Whip. Mix well. Add cottage cheese. Refrigerate approximately 1 hour and serve chilled.
Preheat oven to 450°. Grease a 9 x 13-inch pan. Combine cornmeal, sugar, garlic powder and onion. Combine milk and eggs. Add to mixture. Layer mixture, sausage, corn and cheese. Bake 25 to 30 minutes.
Cook and stir ground beef, ground pork, onion and garlic in large saucepan or Dutch oven until meat is brown and onion is tender. Drain off all fat. Add tomatoes and break up with fork. Stir in tomato sauce, 2 tablespoons parsley flakes, the sugar, 1 teaspoon salt and the basil. Heat to boiling, stirring occasionally. Reduce heat; simmer, uncovered, 1 hour or until mixture is consistency of spaghetti sauce. Heat oven to 350°. Mix cottage cheese, 1/2 cup Parmesan cheese, 1 tablespoon parsley flakes, 1 1/2 teaspoons salt and the oregano. Reserve 1/2 cup meat sauce for thin top layer. In ungreased baking pan, 13 x 9 x 2-inches, layer 1/4 each of the noodles, remaining meat sauce, the Mozzarella cheese and cottage cheese mixture; repeat 3 times. Spread reserved meat sauce over top; sprinkle with 1/2 cup Parmesan cheese. (If desired, lasagne can be covered and refrigerated several hours at this point.) Bake uncovered 45 minutes. (Allow an additional 10 to 15 minutes if lasagne has been refrigerated.) For easier cutting, let stand 15 minutes after removing from oven.
Flatten chicken breasts and brown in margarine in skillet. Add remaining ingredients. Cover and cook 10 to 12 minutes or until chicken is tender. Makes 4 servings with 250 calories per serving.
Mix pretzels, butter and 3 tablespoons sugar; press into a 9 x 13-inch pan. Bake for 10 minutes at 350°; cool.
Mix sugar and cornstarch with 1/4 cup water. Then add the rest of the water and remaining ingredients. Bring to a boil and boil until it thickens.
Cook linguini. Drain. Mix 1 can mushroom soup, 1 can chicken soup, 3/4 cup milk and 2 tablespoons wine in an ungreased 8 x 8 x 2-inch pan. Stir in half of linguini, 1 can mushrooms and 1 can tuna. Sprinkle with 1/2 cup of cheese. Repeat with remaining ingredients in a second pan. (Cook 1 dish uncovered in a 375° oven until hot and bubbly, about 30 minutes.) Wrap second dish and freeze. About 1 1/2 hours before serving, remove pan from freezer and unwrap. Cook, uncovered, at 425° for 80 to 90 minutes.
Sift flour. Measure, add salt and cut into Crisco with a pastry blender. Add lemon juice to slightly beaten egg. Then add water to liquid and mix well. Sprinkle lightly on dough. Mix well. Roll out to form pie shell.
Mix flour, nuts and margarine in pie plate and press to bottom. Bake at 350° for 20 minutes.
Mix all ingredients in a large bowl except carrots. Add carrots last. Grease and flour three 8-inch layer pans. Bake at 325° for 30 minutes. Depending on individual oven, you may bake up to 45 minutes.
Mix together eggs, cottage cheese, salt, onion, margarine and broccoli. Add cornbread mix last. Put in well-greased baking dish. Bake at 400° for 20-30 minutes, until brown. Serve hot.
Grind vegetables using coarse blade. Sprinkle with salt; let stand overnight. Rinse and drain. Combine remaining ingredients. Pour over vegetables. Heat to boiling. Simmer 3 minutes. Seal in hot sterilized jars. Makes 8 pints.
Heat oven to 375°. Beat margarine and sugar until creamy. Add eggs, milk and vanilla. Beat together. Add flour, baking soda and salt and mix well. Stir in oats, chocolate chips, coconut and nuts. Mix well. Drop by tablespoonful onto ungreased cookie sheet. Bake 9 to 10 minutes. Cool 1 minute and remove to wire racks. Cool. Makes about 5 dozen.
Heat chicken broth to boiling. Add peanut butter, stirring until smooth. Add salts and sugar. Stir in cream or evaporated milk. Heat; do not boil. Top with chopped peanuts. Serves 6.
Butter pan; add sliced cranberries. Mix 1/2 cup sugar and nuts; add to pie. Beat eggs until light; add 1 cup sugar and flour. Cream oleo and shortening; add all ingredients. Bake at 325° for 1 hour. Top with whipped cream.
Slice beef across the grain into very thin trips. In skillet, over high heat, in 1 tablespoon hot margarine, cook 1/2 the beef and onion until meat is no longer pink and onion is tender; set aside. Repeat with remaining margarine, beef and onion. Return meat mixture to skillet. Stir in soup and paprika. Heat through. Stir in sour cream. Serve over hot cooked noodles. Makes 6 servings.
Cook first 3 ingredients in a Dutch oven over medium heat, stirring often, 35 minutes or until thickened. Remove from heat and discard lemon. add butter and vanilla, cool. Fit one piecrust into a 9 inch pie plate. Pour applesauce mixture into crust. Roll remaining piecrust to press out fold lines and cut into 1/2 inch strips. Arrange strips into a lattice design over filling, fold edges under and crimp. Bake at 425 degrees for 30-35 minutes.
Sift flour with baking powder and salt. Add corn meal; combine egg, milk and bacon to dry ingredients. Fill muffin tins (greased) 2/3 full. Bake in hot oven at 450° for 15 minutes.
Dissolve jello in 1 cup of boiling water; dissolve marshmallows in pineapple juice. Add to jello. Chill until it starts to jell. Then add pineapple, cottage cheese, whipping cream (whipped) and nuts. Chill until firm, at least overnight.
Mix in order given. Grease and flour pans. (Will make 2 cakes in loaf pans or 3 in coffee cans.) Bake in moderate oven at 350° for 1 hour.
Grease the bottom of Bundt pan with Crisco. Put 1/2 of the nuts in the bottom of the pan. Drop in all of the frozen balls of dough, spreading around in the pan. Sprinkle dry pudding mix over dough balls; top with remaining nuts. In a bowl, cut the sugar and butter together; sprinkle these crumbs over top. Set in cold oven at night. (Prepare at bedtime if you want to use in morning.) In the morning, bake at 350° for about 1/2 hour or until done. Let stand in Bundt pan about 5 minutes, then invert pan on serving plate. Best served warm.
Heat small can of crushed pineapple (do not drain) with apricot nectar. Pour over jello and stir thoroughly. Chill until firm, then fold in 1 small package Dream Whip and cottage cheese.
Drain the peas. In bowl, add the next 4 ingredients. Place in covered bowl and refrigerate until ready to serve (1 to 2 hours).
Brown meat and onion; drain. Stir in barbecue sauce; set aside. Heat oven to 375°. Unroll dinner roll dough into 4 long rectangles on ungreased cookie sheet. Overlap long sides. Press perforations and seal. Pat to form 15 x 13-inch rectangle. Spread meat mixture lengthwise in a 4-inch wide strip down center of dough to within 1 inch of ends. Top meat with cheese slices. Fold shorter ends of dough 1 inch over filling. Bring long sides of dough rectangle over filling, overlapping edges. Pinch edges to seal. Sprinkle with sesame seed. Bake at 375° for 20 to 25 minutes, or until golden brown.
Brown beef in heavy pot; drain off fat. Crumble into small pieces. In a large pot, combine beans, tomato sauce, celery, tomatoes, onions, pepper, spices, seasonings and water. Add cooked beef. Bring to a simmer over low heat. Cook, stirring every 20 to 30 minutes for 2 to 3 hours. Sprinkle with Cheddar cheese when serving.
Brown sausage; drain. Add vegetables, continue cooking 5 minutes; drain. Set aside to cool 10 minutes. Stir together sausage mixture, cheese and bread cubes. Place in a greased 8 1/2 x 12-inch baking dish. Beat milk and eggs. Pour over sausage mixture. Cover and refrigerate for several hours.
Boil pasta nest until done. Drain. Meanwhile brown chicken slightly in olive oil. Remove, add onion, celery, pepper and chives. Saute. Place pasta in casserole. Top with cheese then onion mixture, then chicken. Pour milk over. Spoon soup over each piece of chicken. Bake 375° 45 minutes to 1 hour.
Combine sweet potatoes, sugar, butter, eggs, vanilla and milk; mix well. Spoon into a 2-quart casserole dish. Cover with topping. Bake at 350° for 25 minutes.
Boil and mash potato. Add confectioners sugar, vanilla and coconut or peanut butter. Refrigerate 2 to 3 hours. Shape into eggs and refrigerate overnight. Cover with coating chocolate.
Drain juice from fruit cocktail, mandarin oranges and cherries. Mix all fruit into large bowl. Mix in marshmallows and sour cream. Put coconut in last. Stir and cover. Refrigerate for 2 to 3 hours.
Cook cranberries following instructions on the bag and either separate half or cook half, reducing sugar and water by half. As cranberries are simmering, add the tangerine peel to the water. Squeeze some of the juice from the tangerine and also add to the water. When cranberries are done, let cool and remove tangerine peel. Add mashed banana and mix thoroughly. Chill.
Mix soups and boned chicken in saucepan; heat. Pour over Doritos chips in large 11 x 13-inch casserole dish. Top with grated cheese and sliced jalapenos. Heat in 350° oven until cheese melts. Serve and enjoy.
Preheat oven to 350°. Melt 1 1/2 cups of chocolate chips in microwave for 1 1/2 minutes on High. In large bowl, combine sugar and butter; beat until creamy. Add eggs, vanilla and salt, then add melted chocolate and flour; mix well. Spread into foil lined 9-inch square pan.
Peel and shred, or grate, carrots. Add marshmallows, pineapple, raisins and coconut. Mix lightly. Combine carrot mixture with mayonnaise; carefully fold in whipped cream. Refrigerate at least one hour. This freezes well!
Dissolve gelatin in boiling water. Add cold water. Chill until slightly thickened. Add yogurt and beat with rotary beater until mixture is light and fluffy. Pour into punch cups or individual dishes. Chill about 2 hours. Makes 8 servings.
Mix Veg-All, corn, celery, onions and mayonnaise. Put in casserole dish. Add cheese. Top with Ritz crackers and margarine. Bake at 350° for 30 minutes.
Brown the steak; add beef broth, vegetables and soy sauce. Cover; simmer 10 minutes or until tender. Stir often. Combine 1/4 cup water and cornstarch. Stir into mixture. Simmer until thickened. Serve over rice.
Drain pineapple. Heat pineapple juice and dissolve jello in warm pineapple juice. Cool slightly. Cream the cheese. If necessary, add small amount of cream. Whip the cream. Add slightly cooled jello to cream cheese. Add whipped cream. Add other ingredients. Chill to set.