HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix cream cheese, peanut butter and vanilla until smooth. Fold in Cool Whip. Pour into cookie crust. Refrigerate for several hours or freeze. Garnish with peanuts if desired.
Blend together 2 containers yogurt, vanilla and 6 tablespoons sugar in a bowl. In a separate bowl, blend together remaining yogurt, 3 tablespoons sugar and grape juice. Cut bananas in half crosswise; quarter each banana half lengthwise. Stand up 4 pieces of banana in each of 4 sundae or dessert dishes. Spoon about half of the vanilla yogurt into dish. Dividing evenly, spoon about half of the grape mixture into dish. Dividing evenly, sprinkle each dish with 1/2 tablespoon of granola. Repeat layering until ingredients are used up. Top with granola and cherry.
Shake brown sugar over ham. Affix pineapple chunks with toothpicks. Cover with syrup. Garnish with maraschino cherries. Bake at 350° until heated through. Time will vary according to size of ham.
In large bowl, combine flour, 2 tablespoons sugar, salt and baking powder. Cut in butter until mealy. (If using food processor, use metal chopping or plastic mixing blade. Do not overmix; add butter in pieces and process for 1 to 2 minutes until crumbly.) Remove 1/3 flour mixture to small bowl. Put remaining mixture over bottom and halfway up sides of 10-[inch quiche pan or 9-inch square pan, making a crust.
Place chicken breasts in one end of 13 x 9-inch pan. Mix can of cream of chicken soup, egg and milk. Prepare dressing and put in other end of pan. Spread soup, milk and egg mixture over entire pan. Bake at 350° approximately 15 minutes. Remove; place biscuits on top. Bake another 15 minutes or until biscuits are browned.
In a 9 x 13-inch pan, layer lettuce. Mix onion, celery and green pepper. Put on top of lettuce. Pour boiling water over peas to thaw, but not cook. Drain and cool. Place on layer 2. Combine sour cream and mayonnaise; sprinkle sugar over top of salad dressing. Sprinkle cheese and bacon. Crumble; cover and refrigerate 24 hours.
Combine ingredients in a Dutch oven; bring to a boil. Reduce heat; simmer 1 hour. Strain mixture, discarding spices.
Mix cornstarch, 2 tablespoons sugar and water and cook until clear; set aside. Beat egg whites with the salt until it stands in peaks. Add syrup mixture. Beat until stiff and creamy, adding 6 tablespoons sugar as you beat. Pile on pie. Bake 30 minutes at 325° until golden brown. Will stand up 3 days.
In Dutch oven, saute chopped onion and pepper in butter for 3 minutes. Add meat and brown, breaking meat up. Drain off fat. Add salt, pepper and sugar. Stir in tomatoes, tomato sauce and water. Heat to boiling. Reduce heat and simmer 15 minutes.
Mix cake mix, eggs, oil, pudding and milk. Save 1/4 of chocolate bar for topping; mix in the remaining part. Stir in chocolate chips. Pour into a Bundt pan and bake at 350° for one hour. After cake has cooled, sprinkle with confectioners sugar and chocolate bar.
Squash should be cooked about 15 minutes. Mash squash into a pulp (some chunks are okay). Combine with eggs and butter. Stir well. Set aside. Combine rest of the ingredients. Add to squash mixture. Grease muffin tins and fill 3/4 full. Bake at 375° for 20 minutes or until picks come out clean.
Mix egg, sugar and butter. Add milk, baking powder, vanilla, salt and flour. Blend 2 to 3 minutes at medium speed. Pour into 2 greased and floured pans or 9 x 13-inch sheet cake pan. Bake 25 to 30 minutes in 350° oven.
Bring butter and eggs to room temperature. Grease and flour a 9 x 5 x 3-inch loaf pan. Stir together flour, baking powder, salt and nutmeg. Bake in a 325° oven for 55 to 65 minutes or until done. Let cool before serving.
Preheat oven to 350°. In a small bowl, mix flour, cocoa, baking powder and salt. In a large bowl, cream shortening, sugar and egg until light and fluffy. Add milk. Gradually stir in flour mixture. Stir in nuts. Spread in greased 8-inch square baking pan. Bake 25 to 30 minutes or until top springs back when lightly touched. Cut into squares while warm. Cool in pan. Makes 16 squares.
Cream together eggs, butter and sugar. Mix together flour, soda and salt; add to first mixture. Stir in bananas and vanilla. Bake in greased and floured loaf pan at 300° for 1 hour.
Mix butter, sugar and vanilla together. Gradually stir in flour and walnuts. Chill dough in refrigerator. Shape into marble sized balls. Bake on ungreased cookie sheet at 350° for 15 to 17 minutes until firm but not brown. Roll gently in powdered sugar. Cool and sugar again. Makes 50 delicately rich cookies.
Combine margarine, sugar and salt; beat until creamy. Beat in eggs one at a time. Mix cocoa with flour and add to egg mixture; mix thoroughly. Stir in chopped nuts. Pour into well greased and floured 9x13 inch cake pan. Bake 25 minutes at 350 degrees. (This will not look done.) Remove from oven and cover hot cake with the marshmallows. Put back in oven momentarily until melted; cool thoroughly. Frost.
Brown cubed pork slightly. Add remaining ingredients; simmer for 3 to 4 hours. Brown taco shells. Add filling, lettuce, chopped tomatoes and taco cheese.
Mix flour, butter and pecans. Pat in bottom of 8 x 10-inch baking dish. Bake in a 350° oven for 20 to 25 minutes; cool. Mix the cream cheese and confectioners sugar. Add 1 cup prepared whipped topping and spread on cooled crust. Blend pudding mixes. Add milk and beat until thick. Spread on cheese mixture and top with 1 cup whipped topping. Grate chocolate bar on top and serve in squares.
Scrape or peel carrots. Leave whole and cook 10 to 15 minutes or until just tender. Cool. Slice diagonally. In greased casserole dish, layer carrots, brown sugar, onion flakes and crumbled bacon which has been drained. Dot each layer with butter. Bake, uncovered, for 20 to 30 minutes in a 350° oven.
For variety, add nuts and raisins. Put all into a mixing bowl. Beat 20 minutes. Bake at 350° in tube pan for 45 to 50 minutes. Also chocolate bits can be added.
Cook noodles until tender. In a large bowl, combine peas, tuna, soup, salt, pepper, cheese and cooked noodles. Place mixture into casserole dish.
Boil beef bones. When meat is almost done, add tomato soup, beef bouillon cube, celery, whole onion, green pepper, parsley carrots, bay leaf and some whole tomatoes. Let simmer.
Blend the two cheeses and add seasonings. Form into a ball and roll in pecans.
In blender, process onion, peppers and garlic with 1/2 cup water until finely chopped. Scrape into a saucepan; add vinegar, sugar, salt, oregano and cloves and bring to a boil. Cover, reduce heat to low and simmer 10 minutes.
Cook potatoes in enough water to have 2 cups of potato water. Put water aside to cool. Mix yeast, salt and sugar in a large mixing bowl. Cream potatoes while hot with Crisco. Add potatoes, potato water with yeast, salt and sugar. Let sit for 2 hours. Then work in flour.
Grate outsides of all 5 lemons. Squeeze juice from all the lemons. Mix all ingredients together. Pour into two pie shells (unbaked). Bake in preheated oven at 350° for 30 minutes or until knife comes back clean.
Sift together flour and sugar. Add shortening, milk, eggs and vanilla. Blend ingredients and then beat 2 minutes. Pour batter into oblong pan and bake at 350° for 25 to 30 minutes.
Rinse the kidney beans. In a large pot, start simmering the sauce of canned tomatoes. Add kidney beans and Tabasco to the simmering sauce. Dice the peppers and onions and pan fry in a little oil until just tender. Add	the peppers and onions to the sauce. Brown the ground chuck in the pan.	Drain off as much of the fat as you can and add the ground chuck to the simmering pot of sauce. Simmer the whole mixture for a least 30 minutes after adding and mixing in the chili powder. Top with shredded cheddar cheese and a scoop of sour cream.
Sift dry ingredients together. Add rest, stirring carefully. Mix by hand (not mixer) and stir just enough to blend. Grease and flour 4 small loaf pans. Bake 1 hour at 350°. Cool 30 minutes and remove carefully. Wrap tightly to store thoroughly cooled. May be frozen.
In a bowl, beat butter and sugar together until creamy and smooth. Add eggs and beat well. Add flour, baking soda and salt and mix until combined. Stir in pumpkin, vanilla, lemon juice and raisins. Pour into buttered tin and bake in preheated 325° oven until tester comes out clean, about 25 to 30 minutes. Remove from tin and cool on wire rack.
Marinate turkey breasts in marinade sauce for 18 hours. Barbecue or place breasts only (no sauce) in oven at 350° for 1 hour or until done.
Mix corn flakes, powdered sugar and peanut butter. Form into fingers. Refrigerate 2 hours. Melt chocolate and dip. Let cool on plastic wrap. Enjoy.
Melt chocolate and butter together. Add alternately evaporated milk and confectioners sugar. Cook 8 to 10 minutes or until thick. Serve hot.
Combine ingredients in a casserole with one can of chicken broth. Cover and bake for one hour. Top with almonds. Double recipe for large group.
Fry bacon; remove from pan and pour off grease except for one tablespoon. Saute pepper and onion in bacon grease. Cut cabbage in small chunks; add to pepper and onion. Saute about 8 to 10 minutes. Add crumbled bacon, cheese and mushroom soup. Pour into casserole dish. Spread buttered bread crumbs on top. Bake at 350° for about 5 minutes, until bubbly and bread crumbs are browned.
To the tea, add the frozen juices, then stir in the orange juice. Chill and let sit until your throats are dry.
Combine beef, rice mix (reserving seasoning packet), onion and egg in a large bowl. Divide the meat mixture evenly among the pepper halves. Pour tomatoes, with juice, into a slow cooker. Arrange filled pepper halves on top of tomatoes. Combine tomato soup, water and rice seasoning packet in a separate bowl. Mix well and pour over peppers. Cover and cook on low heat for 8 to 10 hours.
Combine all ingredients, except pastry, and let stand for 20 minutes. Meanwhile, prepare pastry for 9-inch pie. Put mixture into pie crust. Dot with 1 tablespoon of butter. Put on top crust. Put aluminum foil around edge. Bake for 35 to 45 minutes at 400°.
In a large mixing bowl, beat butter, sugar, eggs, milk and vanilla. Combine dry ingredients; add to creamed mixture and mix well. Stir in oats, raisins and nuts; mix well. Drop by tablespoon onto greased baking sheet. Bake at 350° for 10 to 12 minutes or until light golden brown. Remove from baking sheet to cool on wire racks. Yield: 5 to 6 dozen.
Mix the first 7 ingredients. Beat at medium speed for 2 minutes. Bake in tube pan at 350° for 55 minutes. When done, remove from pan and cool. Cut in half to make 2 layers. Mix the last 2 ingredients well and put half on first layer. Put rest on top layer.
In a 1 1/2-quart casserole, stir together peanuts, sugar and salt. Microwave 8 minutes on High, stirring well after 4 minutes. Stir in butter and vanilla and microwave on High 3 minutes longer. Add baking soda and quickly stir until light and foamy. Immediately pour into lightly greased baking sheet; spread out very thin. When cool, break into small pieces. Store in airtight container. Makes 1 pound.
Chop egg whites and press yolks through sieve. Heat beans in their own liquid. Melt butter and blend in flour, salt and pepper. Slowly add milk. Stir constantly and cook until thick. Add egg whites. Remove from heat and stir in mayonnaise. Drain beans and cover with sauce. Sprinkle with egg yolks. Makes 4 servings.
Mix the first 5 ingredients well and form balls the size of walnuts. With fork, dip balls in chocolate and place on waxed paper to dry. Store in cool place in candy cups or tiny baking papers.
In a skillet coated with non-stick cooking spray, heat ham slice until warmed. Meanwhile, in a saucepan, combine the remaining ingredients; simmer for 3 minutes. Serve over ham. Serves 4.
In a medium bowl mix chicken, cream cheese, soup, milk and spices. Separate crescent rolls so you have four squares. Press very flat; spoon 1/2 cup chicken mixture into half of square. Fold other half at perforation and seal by pinching edges together. Brush with melted butter and place on a cookie sheet. Bake 25 minutes at 350°.
Combine first 5 ingredients in a large bowl, mixing well. Combine remaining ingredients in a separate bowl and add to dry ingredients. Stir until moistened well. Pour into greased dish, 13 x 9 x 2-inch, or muffin pans. Bake at 425° for about 35 minutes or 20 minutes for muffins.
Beat the eggs, milk and butter or margarine. Add remaining ingredients. Beat only enough to mix. There may be some lumps, but don't overmix. These can be made ahead of time or the night before and refrigerate. If refrigerated, add 1 teaspoon more baking powder to a little milk to dissolve and add to batter.
Mix together in large bowl: sugar and flour (sift twice). Mix in saucepan: water, butter, oil and cocoa. Boil 1 minute. Mix with flour and sugar. Add buttermilk, beaten eggs, soda and salt. Pour in 13 x 9-inch greased and floured pan. Bake at 350° for 40 minutes.
Mix potatoes with olive oil. Sprinkle with garlic powder and salt and pepper. Place on nonstick baking pan and bake for 20 minutes at 450°.
Soften yeast in the warm water for at least 5 minutes or more. To boiling water, add shortening, sugar and salt. Cool to lukewarm and add yeast softened in water. Gradually add 4 to 5 cups of flour. Knead; let rise until double in bulk. Make into cloverleaf rolls (makes 14 to 16) in greased cupcake pans. Let rise again until double in bulk. Bake at 425° until brown, approximately 10 to 15 minutes.
Mix all ingredients but cereal. Toast Rice Krispies cereal until light brown. Mix with the rest; roll and place in wax paper. Place in refrigerator until chilled. Pinch in small balls and place on ungreased pan. Press out with a fork. Bake at 325° for about 15 minutes or until golden brown. (May lower amount of salt, if desired.)
Dissolve yeast in warm water. Mix yeast, sugar, oil, egg and flour. Place in tightly covered bowl and refrigerate. Spoon into muffin tins and bake at 400° for 5 minutes. Never stir down the remaining batter and be sure to keep covered. Will keep in refrigerator for 5 to 7 days.
Place apples in greased 12 x 7 1/2 x 2-inch baking dish. Sprinkle with the sugar, cinnamon, nutmeg and salt. Combine brown sugar, flour and butter. Sprinkle over apples. Bake at 350° for 40 to 45 minutes or until apples are tender. Serve warm or at room temperature. Yield: 10 to 12 servings.
Spread approximately 1 teaspoon of peanut butter on each side of cracker. Wrap 1/2 bacon slice around cracker; use a toothpick to secure. Place in glass dish on 4 to 5 layers of paper towels. Microwave on Medium to crisp bacon. Top with cheese. Microwave to melt cheese.
Boil chicken pieces with vegetables in broth and water. Do not overcook. Strain when done and put vegetables in blender and add to stock for thickener. Debone chicken and set aside. Mix flour, shortening, baking powder, water and salt. Cut as would for pie dough. Pat out on floured surface and cut in 2-inch squares about 1/4 to 3/8-inch thick. Let dry out 2 to 3 hours. Drop in simmering broth. Cook on low 15 minutes, covered, and do not peek. Add chicken; heat through and serve.
Melt butter in baking dish. Mix flour and sugar. Add milk. Pour mixture over melted butter. Add peaches. Cook at 350° until crust comes to the top and browns.
Mix all ingredients together until moistened. Fry in a large skillet with oil until edges are bubbly. Turn and cook until done.
Sift flour, salt, baking powder and sugar together. Cut in shortening. Beat egg. Add the water and vinegar to beaten egg. Mix the egg mixture with the flour and shortening. Mix well. Form into ball and refrigerate for about 15 minutes. Divide dough and roll between plastic wrap. This is enough pastry for 2 single crust, 9-inch deep dish pies or at least 4 single crust 8-inch pies.
Boil raisins in 3 cups water for 3 minutes. Pour water over shortening. Cool and add remaining ingredients. Roll like small meatballs. Bake at 350° for 15 minutes.
Beat egg yolks and milk lightly. Mix in flour, sugar, and cocoa slowly. Cook on stove top until thickens; add margarine and vanilla.
Melt butter and chocolate chips over low heat. In bowl, mix eggs, sugar and nuts. Pour chocolate into bowl mixture and stir until mixed well. Pour into 2 pie shells. Bake at 350° for approximately 45 minutes.
Add enough water to crushed pineapple to make a pint (or 2 cups). Pour this into medium size sauce pan, add 3/4 cup of sugar and bring to boil, stirring constantly. Add 1 small package of lemon jello, stirring until jello is dissolved. Set aside, when it begins to get firm - stir in 1 cup of grated American cheese. Fold in 1 cup of cool whip and nuts. Pour into mold (4 cup size) that has been sprayed with Pam and wiped with paper towel. Chill in refrigerator overnight before serving. Very good served on lettuce.
Saute almonds and sesame seed in a little butter. Add to coleslaw and onions.
Melt butter and marshmallows together; pour over all ingredients. Mix well with hands. Press into desired shape. Chill 12 hours before serving.
Mix dry ingredients. Add eggs, fruit cocktail (including juice) and vanilla. Mix together and spread in 9 x 11-inch pan. Sprinkle over top with dark brown sugar, mixed with nuts. Bake 40 minutes at 350°. Cool and serve with whipped cream.
Dissolve yeast cakes in a small amount of warm milk. Mix them with mashed potatoes. Combine the potato mixture with the other ingredients. Cover the pan with a heavy cloth and set in a warm place to rise until doubled in bulk. Pinch the dough off in sections, shape and put into either round or loaf pan. Before baking, brush the loaves with egg whites or milk. Bake at 375° for 45 minutes or until done.
Bring water to a boil. Add rice, salt and a dab of water. Stir while boiling, about 1 1/2 minutes. Cover and let stand and cool in refrigerator.
Beat eggs; add sugar, syrup, margarine and nuts. Mix together and pour into pie shell. Bake at 350° for 40 to 45 minutes or until done.
Heat chocolate and 2 tablespoons of the milk in a saucepan over low heat, stirring until chocolate is melted. Beat sugar into cream cheese; add remaining milk and chocolate mixture. Beat until smooth. Fold in whipped topping, blending until smooth. Spoon into crust. Freeze until firm (about 4 hours). Garnish with chocolate curls, if desired. Store any leftover pie in the freezer.
In a heavy 8-inch skillet combine nuts, sugar and butter or margarine. Cook over medium heat, stirring constantly for 6 to 8 minutes or until sugar is melted and golden in color and nuts are toasted. Spread nuts on a buttered baking sheet or aluminum foil. Separate into clusters. Sprinkle lightly with salt. Cool. Makes about 1/2 pound.
Cream softened cream cheese and powdered sugar; add vanilla. Add Cool Whip. Spread over graham cracker crust and top with cherry pie filling. Refrigerate and serve.
Mix sugar, flour and 3 teaspoons baking powder; stir, then add remaining 3 teaspoons baking powder and stir. Fold in raisins. Add milk. Bake in a cast-iron pan. Butter pan and flour good first. Bake at 350° for one hour.
Blend the first 4 ingredients in blender. Saute onion in oil. Prepare 2 cups of macaroni; cook and drain. Mix macaroni and onion and place in dish. Pour sauce over. Bake at 350° for 45 minutes. Top with bread crumbs.
Cream butter, add extracts and sugar until light and fluffy. Beat in eggs. Mix dry ingredients. Slowly add dry ingredients into butter mixture. Chill. Roll out and press cookie shape. Bake at 375° for 6 to 9 minutes.
Dissolve yeast in warm water. Add 1 teaspoon salt and 1 tablespoon sugar; blend in flour. Knead dough until smooth. Cut into small pieces. Roll into ropes and twist into desired shape. Place on lightly greased cookie sheet. Brush pretzel with beaten egg. Sprinkle with coarse salt. Bake immediately at 425° for 12 to 15 minutes. (For hard pretzels, use only 1 1/4 cup water and add 1/4 cup melted butter. Shape smaller and bake until brown.)
Using 1/2 cup custard for each parfait, alternate layers of custard, sliced bananas and coconut in each of 5 parfait glasses. Repeat layers once. Top with sliced bananas, coconut and cherries.
Mix 2 1/2 cups flour, sugar, salt and undissolved yeast. Heat water and milk until very warm (120° to 130°). Add to dry ingredients and beat 2 minutes at medium speed. Add cheese and 1/2 cup flour. Beat at high speed for 2 minutes. Stir in enough flour to make stiff dough. Knead 8 to 10 minutes. Place in a greased bowl and turn to grease top. Cover and let rise in warm place until doubled, about 1 hour.
Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes. Let stand 5 minutes. Gently stir in 2 cups of the whipped topping. Arrange 1/2 of the cake cubes in a 3 1/2-quart serving bowl. Drizzle with 1/3 of the chocolate syrup. Layer with 1/2 of the chopped candy bars and 1/2 of the pudding mixture. Repeat layers, ending with pudding mixture. Refrigerate 1 hour or until ready to serve. Garnish with remaining whipped topping. Sprinkle with additional chopped candy bars, if desired. Sprinkle with chopped nuts (optional). Store leftover dessert in refrigerator. Makes 12 servings.
Mix butter, sugar, egg, chocolate, buttermilk and vanilla. Stir in flour, soda, salt and nuts. Cover and chill for 1 hour. Heat oven to 400°.
Combine flour, baking powder and salt in bowl. Beat butter with sugar until light. Add eggs, one at a time, beating until light and fluffy. Beat in syrup and vanilla. Gradually add dry ingredients, beating just until blended. Wrap dough and refrigerate 4 hours or overnight.
Brown onions in butter in same pot you are cooking soup. After onions are golden brown, add water, salt and potatoes. Cook until tender. Add milk and bring to boil.
In a greased 2-quart baking dish, layer one-third of the potatoes. Combine flour, salt and pepper. Sprinkle one-third over the potatoes. Top with one-third of the onions. Combine soup and milk. Pour one-third over onions. Repeat layers twice. Combine bread crumbs and margarine. Sprinkle over top. Cover and bake at 350° for hour. Uncover and bake for 30 minutes more. Yields 8 to 10 servings.
Randomly pierce the surface of the roast with a sharp knife. In a Dutch oven, brown roast on all sides in hot oil. Meanwhile,m in a bowl, combine water, tomato sauce, vinegar, Worcestershire, sugar, salt, pepper, celery seeds, chili powder, and hot pepper sauce. Pour sauce over roast and bring to a boil. Reduce heat; cover and simmer 2 hours or until pork is fork tender. Baste roast with sauce during cooking time. Slice or chop to serve.
Over low heat, cook soup, cheese, mushrooms and onion in 2 tablespoons butter until cheese melts. Add onion, salt, pepper and Tabasco. Cook broccoli until moisture is gone. Place in greased casserole and pour sauce over broccoli. Mix bread crumbs with 2 tablespoons butter, melted, and sprinkle over sauce. Then sprinkle with toasted almonds. Bake at 300° for 30 minutes. Serves 8.
Cook chicken until changes color. Drain off grease. Mix ingredients together. Pour over chicken and bake 30 minutes at 400°.
Cream butter and sugar, add eggs, one at a time; beat well. Use part of flour to coat candy, nuts and coconut. Add dry ingredients alternately with milk. Add orange rind and coated candy, nuts and coconut. Mix well. Bake in a 10-inch tube pan or 3 x 6-inch loaf pan in 275° oven for approximately 2 hours or until done.
Cook squash in small amount of water until tender. Drain very well. Mash squash; add other ingredients except meal. Add more bread crumbs if necessary for easy handling. Form into oblong croquettes and roll in meal. Deep fat fry until golden brown.
Arrange chicken in baking dish. Top with cheese. Combine soup and milk. Stir well. Spoon over chicken. Sprinkle with stuffing mix. Drizzle butter over crumbs. Cover and bake at 350° for 50 minutes.
Lightly coat 12 muffin tin cups with nonstick cooking spray. Set aside. Sift together cardamon, cinnamon, nutmeg, baking powder, baking soda and salt in a large bowl. Stir in currants, cereal and cranberries. In a separate bowl, whisk together buttermilk, oil, egg and maple syrup. Gently combine contents of two bowls, stirring just until combined. Fill muffin cups 2/3 full. Bake at 400° for 12 to 15 minutes. Makes 12 muffins.