HumbleIntelligence/food-ner-1-Million huggingface dataset:
Whip the Dream Whip according to box directions. Whip the cream cheese into the Dream Whip. Stir in the powdered sugar. Put the cream mixture on the cooled crust and cover with the cherry pie filling. (Fill the can of cherries all the way to the top with water and stir to make the filling thinner.) Chill.
Dissolve yeast in 1 cup warm water in large bowl. Add oil, honey, salt and hot water; mix well. Gradually add flour; will be sticky, but do not knead. Chill overnight. Shape rolls and place in greased pan. Bake at 425° for 10 minutes.
Peel potatoes if the skin is tough, otherwise just rinse and pat dry. Cut potatoes into thin slices, but not all the way through. Use a handle of a spoon to prevent knife from cutting all the way. Place potatoes in a microwave-safe dish or pan. Sprinkle with melted butter and chopped parsley, chives or sage.
Put into blender and blend. Put one ice cube in at a time and blend until cube is crushed. Proceed until all 7 cubes are crushed. Serve in tall glasses. Makes 2 glasses. Drink slowly and enjoy!
Grind or chop raisins and cranberries. Put filling ingredients, except vanilla, into a saucepan. Cook over low heat about 8 minutes. Remove from heat. Add vanilla and let cool. Pour filling into pastry lined pie plate; cover with top crust or lattice crust. Make slits or air vents in top crust. Bake in 425° oven for 30 minutes, until browned. Serve plain or with vanilla ice cream or whipped cream. This filling is on the tart side. Taste the filling and add 1/4 more sugar if it is too tart.
Cook hen or fryers with salt and pepper. Simmer until the meat falls off the bones; remove bones. Cut meat in bite size pieces. In large container mix meat with cream of mushroom soup, cream of chicken soup and Ro-Tel tomatoes and green chilies. In small amount of broth, simmer onions and pepper until tender. Add to chicken mixture. Line a large baking dish with 6 tortillas. Pour 1/2 of chicken mixture and top with 1/2 pound Velveeta cheese. Repeat, topping with last 1/2 pound cheese. Bake in 350° oven until cheese melts and starts to brown. Serve with slaw, pinto beans and Mexican cornbread.
Make ice ring containing pineapple chunks and cherries. Freeze. Mix Kool-Aid, sugar, water and pineapple juice. Add ginger ale and ice ring. Serves approximately 50.
In 12-inch skillet, heat oil over medium heat and cook broccoli, bell pepper, onion and garlic about 5 minutes or until onion is tender, stirring occasionally. Combine soup mix with water; add to vegetable mixture. Cover and simmer until broccoli is tender. Sprinkle with almonds and serve.
Bring a large pot of water to a boil. Add the broccoli, carrots and snow peas and blanch for 30 seconds. Drain, refresh under cold running water and drain again. Place in a large bowl. Add the remaining ingredients and toss to coat. Let stand for 1 hour. Yield: 4 servings.
Arrange potato wedges, peel side down, in 2 shallow baking pans. Mix remaining ingredients and brush over potatoes. Bake in preheated 375° oven for 45 minutes or until golden brown and tender. Brush occasionally with mixture. Serves 8.
Soak peas in chicken broth and water overnight. Place peas and soaking liquid, ham hock, onion, celery, carrots, garlic, bay leaves, and salt in slow cooker. Cook on low for 8 hours. Remove onion and bay leaves, and discard. Remove ham hock, and dice meat. Can add 1/2 c. heavy cream, if desired. Serves 8.
Boil together dates, prunes and raisins in water until soft. Add oleo (set aside). Mix together eggs, soda, salt, flour and vanilla. Add nuts. Mix together and put in a greased 7 x 11-inch pan and bake at 350° for 25 minutes. You can also add 1/2 teaspoon cinnamon if desired. (I double this.)
Cook ziti. Cook beans 1 minute. Add zucchini and cook 2 minutes longer. Vegetables should be crunchy. Drain and allow to cool. Mix with ziti. Add cucumber, chicken and onion. Season with salt and pepper. Fold in mayonnaise and dill. Refrigerate until used. If dressing becomes too stiff, mix in more consomme.
Mix dry, then rub on. Use about half rubbed in. Let stand a week, then rub on remainder. Let stand another week. Rub the third time and let stand until all is thoroughly absorbed. Just the black pepper will show. Hang and smoke. Use green alder. When half done, use a little green myrtle wood (native to Oregon) part of the day only, for a delightful flavor. Don't overdo! Too much will make bacon and hams bitter. Finish smoking process with green alder. This is a very old recipe. Best ever.
Combine ground beef with the egg, onion, salt, pepper, sage and liquid smoke; then shape into 6 thick cakes.
In small saucepan, combine peanut butter, oil and red pepper. Heat, stirring constantly, until the consistency of smooth paste; remove from heat and add remaining ingredients. Stir and serve over green salad. Two 1/4 teaspoons equal 1 fat.
Butter pan. Mix all ingredients. Heat until boils (do not stir). Cook until liquid starts to brown. Pour into buttered pan.
Saute green peppers and onions in margarine. Add corn, pimentos and eggs. Pour in greased pan and bake at 350° for 25 minutes or until firm. (Optional: may top with French fried onions or cracker crumbs.)
Layer first 8 ingredients in order given. Then mix mayonnaise and sugar thoroughly. Spread on top of layered vegetables. Then sprinkle cheese and finally the bacon pieces. Refrigerate at least several hours before serving.
Cook broccoli until tender; drain. Chop chicken breasts and mix all ingredients together and put in a greased casserole dish. Crush crackers and top casserole. Bake in a 350° oven for 30 minutes or until crackers on top turn a golden brown.
Mix ingredients (except sausage) and cook over low heat until thickened. Add sausage and chunk pineapple and juice. Simmer for at least 1/2 hour.
Beat eggs. Blend all ingredients together and pour in unbaked pie shell. Bake at 350° until firm, about 40 to 45 minutes.
Cream sugar and butter; add eggs, cream, flour and vanilla alternately. Put in cold oven. Bake at 325° for 1 1/2 hours.
Add peppers and onions; cook 20 minutes, then can. Could add 4 to 5 medium hot peppers if you want hot relish.
Mix cake mix with 1 stick melted margarine and beaten egg. Press in the bottom of a buttered 9 x 13-inch cake pan and bake at 350° for 15 minutes. Top with marshmallows and put back in oven until marshmallows are melted. Melt 1/2 stick margarine and mix with syrup. Add peanut butter chips and heat until melted. (I use my microwave for this.) Stir in nuts and cereal. Spread on top of marshmallows. Cool. Cut into squares.
Combine all ingredients in glass dish. Microwave 5 to 8 minutes. Sprinkle extra chips or Cheddar cheese if desired.
Disjoint chicken wings. Discard last joint. Deep fry wings. Melt butter in hot sauce. Mix thoroughly. Dip wings in hot sauce mix. Enjoy.
Wrap chestnuts in bacon. Secure with tooth picks. Combine remaining ingredients in a small sauce pan. Heat for 45 seconds to blend. pour over water chestnuts and refrigerate over night. Place on cooking grill, cover with paper towels, and cook 6 minutes. Remove the crisp ones. Continue cooking at 2 minute intervals, removing the crisp ones until all are crisp.
Heat oven to 375°. Cream Crisco, brown sugar, milk and vanilla in large bowl. Blend until creamy. Blend in egg. Combine flour, salt and baking soda. Add to creamed mixture, gradually. Stir in chocolate chips and pecans pieces. Drop rounded tablespoonfuls of dough 3-inches apart on ungreased baking sheet. Bake at 375° for 8 to 10 minutes for chewy cookies (they will look light and moist; do not overbake) 11 to 13 minutes for crisp cookies. Cool on cookie sheet for 2 minutes.
In a skillet, brown sausage and beef; drain fat. Add vegetables and saute just until crisp-tender. Stir in soups, tomato sauce, and spices. Meanwhile, cook spaghetti according to package directions; drain. Add to skillet and stir gently to mix. Yields 10 to 12 servings.
Cream together shortening and sugar. Add eggs one at a time, beating after each. Add milk and sifted dry ingredients alternately to creamed mixture. Add vanilla. Mix well Pour into four 8-inch layer pans or three 9-inch layer pans. Bake at 325° for 15 to 20 minutes or until done.
Cut chicken into fairly large pieces. Starting with chicken, layer chicken, celery and bread crumbs in a buttered casserole. Beat eggs and add to the broth with salt and pour over the mixture. Use a fork to get broth through the mixture. Put a small amount of bread crumbs on top, parsley and butter (cut up in small pieces). Bake in 350° oven for 1 hour or until knife comes out clean when pushed into mixture.
Saute onion in butter. Mash eggplant and tomatoes, then add onion and eggs. Stir until it looks like scrambled eggs. Stir in cheese. Add 3/4 cup of bread crumbs. Pour into baking dish. Add rest of bread crumbs on top. Bake at 350° for 20 to 25 minutes.
Cut up the apples. Mix together with the brown sugar. Cover bottom of a shallow pan or casserole. Mix the remaining ingredients until fine. Pour mixture over apples. Bake in slow oven at 325° for 60 to 70 minutes or until golden brown. It is important that the oven be slow. This tastes caramely and is very delicious.
Cream egg yolks, sugar and flour; add milk. Cook on medium heat until thick. Add coconut, vanilla and oleo. Pour into pie crust.
Combine ingredients and pour into well oiled baking dish. Bake in moderate oven at 350° for 25 minutes. Yields 6 servings.
Preheat oven at 350 degrees for glass baking dish 13 x 9 inches. Melt margarine in baking dish. Sprinkle crumbs over margarine. I press to form a crust. Sprinkle with chocolate chips, then coconut and nuts. Top with sweetened, condensed milk, poured over ingredients. Bake 25 to 30 minutes or until lightly brown. Cool. Cut into squares.
Cream together butter and sugar. Blend in eggs and vanilla. Gradually stir in flour. Shape dough into ball and wrap in waxed paper. Chill for several hours. Divide dough in half. Roll each portion into a 9 x 14-inch rectangle.
Sprinkle dry Jell-O evenly into cottage cheese. Mix Cool Whip with Jell-O and cheese mixture until smooth. Add fruit cocktail (well drained). Mix gently until fruit is dispersed and keep in refrigerator until served.
Put dried beef and onion in food processor and chop well. Mix in cream cheese and Worcestershire sauce. Form a ball or log.
Brown the hamburger meat. Add the remaining ingredients. Simmer until cooked well. Pour over corn chips; top with grated cheese. Bake until cheese melts and all is hot.
Sift flour once; measure and sift again with salt, soda and baking powder. Cream shortening, 2 tablespoons buttermilk and sugar until light and fluffy. Add eggs one at a time, beating after each. Add banana pulp, then melted chocolate. Combine remaining milk and vanilla; add dry ingredients alternately with milk to creamed mixture. Beat well. Pour into oiled 10 x 14-inch pan. Bake in a 350° oven for 45 minutes.
Place in saucepan the first seven ingredients. Over medium heat cook, stirring constantly, until thick and bubbly. Lower heat and cook two minutes more. Remove from heat. Stir one cup hot mixture into slightly beaten yolks. Return to heat. Bring to a gentle boil and continue to cook two minutes more, stirring constantly. Remove from heat and stir in butter and vanilla. Pour into pastry shell. Sprinkle chopped chocolate covered peanuts on top, while filling is still hot. If preferred you may want to add a meringue top at this time. Cool completely, then store in refrigerator.
Chop pepper coarsely. Coat chicken pieces with 1/2 cup cornstarch. Heat oil in wok over high heat. Add chicken, 1 at a time, to hot oil (cook only 1/3 of pieces at a time). Cook until golden and completely cooked (5 minutes). Drain on paper when all pieces are cooked. Remove all but 2 tablespoons oil from wok. Stir-fry ginger in oil over medium heat 1 minute. Add onions to ginger; stir-fry over high heat 1 minute. Add broccoli, pepper and mushrooms. Stir-fry 2 minutes. Combine water and all remaining ingredients and add to wok. Cook and stir until warm and liquid boils. Return chicken to wok and stir until chicken is hot, about 2 minutes. Delicious!
Cream butter and sugar together. Add flour and eggs and beat well. Add buttermilk and flavoring. Pour into 2 (9-inch) shallow pie shells. Bake at 325° for 45 to 60 minutes or until brown.
Mix all ingredients together. Put in casserole with lid. Top with crumbled Ritz crackers. (You may put the crackers in melted butter if you like.) Bake at 325° for 25 minutes.
Cook cabbage, without salt, until done. Drain. Put into a 1 1/2-quart baking dish. Make sauce by combining soup, milk, garlic salt, pimento and sharp cheese. Pour over cabbage. Top with Ritz crackers, rolled very fine. Bake in a 350° oven until browned. Serves 8.
Cook until makes a soft ball, then add peanut butter. After adding peanut butter make sure it makes a soft ball.
Mix all ingredients. Grease and flour 9 x 13-inch pan. Bake at 350° for 45 minutes.
Brown the hamburg. Add all other ingredients. Put in baking pan. Slice 8 ounces cheese over it. Top with biscuits. Bake at 400°.
In large bowl, beat egg, milk and oil. Stir in remaining ingredients. Mix until flour is moistened (batter will be lumpy). Fill greased cupcake pan 3/4 full. Bake at 400° until golden brown, about 18 to 20 minutes. Remove immediately from pan. Serve hot with butter or margarine. Makes 12 muffins.
Mix ingredients together and put in casserole dish, saving one slice of cheese to garnish top. Bake at 350° for 20 minutes.
Prepare night before. Mix jelly, preserves, horseradish, pepper and dry mustard together. Drop cream cheese blocks into mixture. Spoon one block of cream cheese onto cracker. Top with mixture.
Mix well. Bake 3 layers. Bake at 350° for 30 to 35 minutes.
Dissolve jello and sugar in boiling water. Add lemonade, almond extract and juice. May freeze some in a ring or in plastic milk jugs to be used later. Add 7-Up when serving.
Mix together and pour into 9-inch unbaked pie shell. Bake in 400° oven 45 to 50 minutes or until set.
Put first 3 ingredients in a bowl. Put next 3 ingredients in saucepan. Set over low heat; bring gradually to the boiling point. Boil 6 minutes. Pour over chocolate. Add salt and vanilla. Beat until the chocolate melts. Stir in nuts. Spread in lightly buttered pan about 8 x 12-inch. Makes about 3 pounds.
Mix together all ingredients except rhubarb. Pour over the rhubarb in an unbaked pie crust. Bake at 350° for 45 to 60 minutes. Makes its own top crust.
Pound steak to tenderize. Cut into serving-sized pieces. Season with salt and pepper. Dust with flour. Combine milk and egg; dip meat into egg mixture and back in flour.
Mix together after microwaving the broccoli to tenderize. Put in a 13 x 9-inch baking dish and add cheese on top. Cook in a 350° oven until bubbly, about 1/2 hour.
Mix together and press in lightly greased (buttered) pan. Melt 12 ounces chocolate chips and spread over top.
Measure out peanut butter and Marshmallow Fluff. Lightly butter an 8 x 8-inch pan. Mix sugar and milk over high heat until mixture starts to boil. Reduce to medium heat until soft ball stage. Quickly add peanut butter and Fluff, stirring vigorously until blended. Add vanilla. Promptly pour into pan.
Have all ingredients at room temperature. Cream butter, Crisco, cream cheese, and sugar. Add eggs, one at a time. Beat thoroughly. Add flour and vanilla last. Grease and flour bundt pan or tube pan. Put into cold oven. Turn oven to 300 degrees and bake for 1 1/2 hours. Cool before cutting.
Top each 1/2 chicken breast with cheese and ham, roll up and secure with skewers or toothpicks. Melt butter in skillet and brown chicken 8 minutes, until nicely brown; remove from pan. Cook mushrooms and onions until tender. Blend flour, gradually add milk and brandy or cooking sherry. Stir constantly until thickened. (Nonstick pan only.) Return chicken and simmer, covered, stirring occasionally, every 2 minutes, for 20 minutes on low heat. Meanwhile, cook noodles or rice of your choice. Serve chicken cut 1/2-inch thick slices. Serve over noodles or rice and top with sauce. Great company dish.
Combine all ingredients in small bowl; mix until thoroughly blended. Use the egg white, minced, to sprinkle over top of salad. Makes about 2/3 of a cup dressing.
Saute onions, bell pepper and margarine in skillet 10 minutes. Add broccoli; continue to saute. Cook rice as directed. When rice is done, add cream of mushroom soup and Cheez Whiz to hot rice. Add to vegetables. Place in nongreased casserole dish. Top with grated cheese. Bake at 350° until bubbly.
Mix and shape into 36 balls (1 teaspoon each). Bake at 400° for 12 to 15 minutes or until brown. (Makes 15 large balls.) Serve with Dunky Sauce.
Brown ground beef. Combine browned beef with all ingredients and bake at 350° for 30 minutes.
Mix together and cook until it forms a hard ball in cold water. Beat egg whites stiff and pour syrup into egg whites while hot. Beat until stiff. Add 1 teaspoon vanilla and nuts, if preferred.
Brown onions, peppers and hamburger until done. Add other ingredients. Mix well and simmer.
Brown beef lightly with onion; add tomatoes, tomato paste, water and seasonings. Simmer about 30 minutes. Cook noodles. In a 13 x 9-inch pan put about 1 cup sauce, then alternate layers of noodles, sauce and cheeses. Bake at 350° for 45 minutes. Let stand 10 to 15 minutes before cutting.
Thaw and wash shrimp. Melt butter and mix with Tabasco and shrimp. Put in skillet, cover and cook for about 20 minutes without lifting cover. Shake pan occasionally during cooking. Pour lemon juice over shrimp; stir well. Drain all juices into bowl to use as a dip or sauce.
Boil sugar, vinegar, salt and celery seed until sugar is dissolved.	Let cool; pour over pickles, onion and pepper. Refrigerate 24 hours. Ready to eat. Do not freeze. Keeps a month or so, covered.
Preheat oven to 250°. Put all ingredients except cinnamon in blender and blend well. Pour mixture into baking dish or 4 individual ovenproof dishes and sprinkle generously with cinnamon. Place baking dish in preheated oven (if using small dishes, put on baking sheet) and bake 1 hour or until set. May be served warm, at room temperature or cold. Serves 4.
Combine first 2 ingredients, tossing well with a fork. Press into bottom of a greased 13 x 9 x 2-inch baking pan. Sprinkle chocolate morsels, then butterscotch morsels over crust layer. Top with coconut, then with nuts. Drizzle milk all over top. Bake at 350° for 20 minutes. Let cool. Cut into bars.
Remove seeds from lemons. Quarter and process with ice and sugar. (Use all of the lemon, peel included.) Store in freezer in ice cube tray or other container. When you need lemonade pour enough water over lemon-ice mixture to make 2 quarts (half gallon). Viola!
In a large skillet, brown meat in oil. Remove. Cook onion in drippings. Add mushrooms and cook. Blend flour with 1/4 cup broth and add to pan. Add beef broth gradually, stirring constantly. Add salt, pepper, dill weed and dill seed. Place ingredients in crock-pot. Cook on low for 6 to 8 hours. Add sour cream just before serving over noodles or rice. Makes 6 servings.
Drain beans and add onion. Heat vinegar, oil, salt and sugar. Mix; pour over beans and onion and let marinate overnight in refrigerator.
Combine flour, baking powder and salt. Cream butter and sugar until fluffy, then beat in eggs. Add flour mixture and chill 1 hour. Cut out with cookie cutters. Bake at 350° for 10 minutes.
Mix pudding with Tang. Dissolve with pineapple juice. Mix until smooth and thick. Add apples, oranges and pineapple. Chill. Stir in 3 bananas when ready to serve.
Brown ground beef. Add onion soup and simmer; thicken with flour. Place on buns and top with cheese. Place under broiler until cheese melts.
Preheat oven to 350°. Mix chili with a little water to make it spreadable. Pour chips in bottom of casserole dish. Spread chili over top with cheese and onions. Cover with foil and bake 30 minutes.
Brown hamburger, onions and peppers. Put tomatoes in blender to liquify. Add ingredients in large pot. Simmer for 1 1/2 to 3 hours. Goes well with hush puppies and tossed salad.
Sift together the flour, soda and salt; set aside. Combine the shortening, sugars, vanilla and water; beat until creamy. Add eggs; beat well. Add flour mixture and mix thoroughly. Stir in chocolate chips and nuts. Drop by teaspoonfuls onto ungreased baking sheet. Bake at 375° for 8 to 10 minutes.
Mix together all ingredients except Kahlua. Beat 4 minutes. Bake at 350° for 50 minutes in floured tube or Bundt pan. When done, pour 1/4 cup Kahlua over cake.
Work the first 4 ingredients together and shape into balls. Place them on waxed paper and freeze. Melt in double boiler the chocolate chips, Spanish peanuts (run through blender) and paraffin. Dip the cherry balls in chocolate and put on waxed paper.
Melt butter and sugar in heavy saucepan (won't be dissolved). Let cool some, then add remaining ingredients. Bake at 350° for about 30 minutes. Bake in a 12 x 16-inch pan or 2 smaller ones. Cool and cut.
Cook turkey breast as directed. Remove meat from bones in bite size pieces. Combine soups and milk. Pour over turkey pieces placed in 9 x 12-inch baking dish. Prepare stuffing mix, adding celery and onion to boil with seasoning packet. Spread over turkey. Bake at 350° for 30 minutes. Makes a great holiday casserole for the buffet table. Turkey, stuffing and gravy all in one!
Mix the cake mix (dry), 1/3 cup evaporated milk, butter and nuts. Press half of mixture in a 9 x 13-inch pan and bake 6 minutes at 350°. Remove from oven and sprinkle with chocolate chips. Pour over top a prepared mixture of melted caramels and the remaining 1/3 cup evaporated milk. Sprinkle with remaining dough mixture and bake an additional 15 to 18 minutes at 350°.
Cut chicken into 1/2-inch wide strips. Heat oil in frying pan. Saute chicken until golden brown. Add onion, celery, oregano, salt, pepper and garlic powder. Continue to saute until tender. Add mushrooms, tomato sauce and red wine. Cook for approximately 1/2 hour. Serves with rice or noodles.
Cut margarine into Bisquick; add milk. Mix well. Roll out on floured board. Roll out 1/8-inch thick rectangle. Mix sausage and spread on rectangle. At this point, you can put grated cheese. Roll jelly roll fashion; wrap in waxed paper, then foil. Keep frozen. When ready to use, slice 1/8 to 1/4-inch thick. Bake at 400° for 15 minutes. Good for brunch.
Combine 3/4 cup sugar, cornstarch and salt in medium saucepan; gradually stir in milk. Cook over medium heat, stirring constantly until thickened. Beat egg yolks, add a small amount of hot mixture to egg yolks, beating well. Stir egg mixture into hot mixture. Cook and stir over medium heat 2 minutes. Remove from heat; stir in butter, vanilla and 1 cup coconut. Spoon into pie shell. Beat egg whites, 1/2 teaspoon vanilla and cream of tartar until foamy. Gradually add 6 tablespoons sugar; continue beating until stiff. Spread meringue over pie, sprinkle remaining coconut over top. Bake at 350° until lightly browned.
Combine flour, sugar and baking powder in a 2-quart baking dish. Stir in milk and vanilla making a thin batter. Place fruit over the batter. Do not stir. Dot butter on top of fruit. Bake at 350° for 25 to 30 minutes or until nicely browned.
In large frying pan, put potatoes and onions; pour water over them. Salt and pepper. You can add other herbs, if wished. Simmer potatoes, covered, for about 20 minutes or until soft and can cut into with fork. Place cheese on top of potatoes and put cover back on. Turn heat to low. Let cheese melt, takes only a few minutes. Then they are ready to serve.
Preheat oven to 375°. Blend oats in blender until it becomes a fine powder. Set aside. Combine butter, sugars, eggs and vanilla until smooth. Stir in flour, salt and oatmeal. Toss in chocolate chips, grated Hershey bar and pecans. Drop onto lightly buttered cookie sheet and bake 6 to 8 minutes.
Combine oil, sugar and eggs together. Add flour, salt, soda, baking soda, cinnamon and nuts, a little at a time. Add vanilla and apples to batter. Mix and pour into a floured and greased 9 x 13-inch pan. Bake at 350° for 50 to 60 minutes. Sprinkle powdered sugar on top of cake as soon as cake is taken out of oven (optional).