HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine and bake first 3 ingredients (press into a 9 x 12-inch pan) at 350° until light brown. Cool completely. Combine cream cheese, powdered sugar and peanut butter. Beat until smooth. Fold in Cool Whip. Spread over first layer. Mix chocolate pudding, vanilla pudding and milk together. Beat. Spread over second layer. Spread on Cool Whip over third layer. Sprinkle with nuts. Refrigerate all day.
Wash and peel cucumbers. Cut crossways in half and remove seeds. Mix bread crumbs, ham and cheese. Moisten with tomato sauce and season. Place cucumbers in a baking dish. Fill with mixture. Dissolve the bouillon cube in a cup of hot water. Pour around the cucumbers. Bake in 350° oven for 3 minutes. Sprinkle on buttered bread crumbs and continue baking until brown.
Combine lemon juice, water and salad dressing mix in a jar with a tight fitting lid. Shake 10 seconds. Add oil and remaining ingredients. Shake again. Makes 1 cup.
Combine the first seven ingredients lightly, but well. Form into 30 meatballs, using a rounded tablespoonful for each. In large skillet, combine ketchup and ginger ale; heat to boiling and add meatballs. Simmer uncovered 40 to 45 minutes or until meatballs are cooked and sauce is desired consistency. Stir occasionally. Serve meatballs and sauce over rice or noodles. Makes 6 servings.
Cook all together until it tastes like soup to you. Adjust the seasoning to your taste. Each cup contains 80 calories.
Cream butter and sugar. Add syrup, oats, salt and vanilla. Press into 9 x 13-inch pan. Bake at 375° for 12 to 14 minutes. Melt chocolate chips and peanut butter together. Spread over lightly cooled mix. Cut into bars when set.
Combine first 6 ingredients in a medium bowl; stir well. Transfer mixture to a serving bowl, cover and chill thoroughly. Sprinkle with chopped parsley before serving. Serve spread with Melba rounds. Yields 16 appetizer servings.
Heat oven to 350°. Grease and flour a 13 x 9-inch pan. Combine shortening and sugar. Beat until well blended. Beat in eggs and molasses. Mix well. Combine flour, baking powder, cinnamon, ginger, salt, baking soda and cloves. Add to shortening mixture alternately with coffee. Pour into prepared pan. Bake for 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan and cool on wire rack. Serve with Mocha Whipped Cream. Makes 12 servings.
Bring water and sugar to a boil in a pan. Stir in pecans until well coated. Cook for about 2 minutes. Dip out pecans and spread on an ungreased cookie sheet. Bake at 200° for about 20 minutes, stirring frequently. Take out of oven and cool. Store in an airtight container.
Prepare pudding as directed. Layer in trifle bowl as cake layer, fruit, pudding, nuts, Cool Whip and coconut. Add second layer in same order. Decorate top with maraschino cherries.
Cream butter, sugar and eggs until light and fluffy. Add molasses and blend. Add soda to buttermilk and set aside. Combine flour, baking powder and spices. Add to creamed mixture, alternating with buttermilk. Add vanilla, nuts and raisins, if desired. Bake in greased muffin pans at 350° about 25 minutes. Makes 18. Good with a lemon glaze.
Mix together all of the ingredients and pour into pie shells. Bake at 375° for 30 to 45 minutes or until done.
Sift together first 7 ingredients; set aside. In a large bowl mix soft shortening, sugar and eggs at high speed for 1 1/2 minutes. Add cooked prunes; add sifted flour mixture alternately with buttermilk. Beat on low speed, while scraping sides of bowl, only long enough to blend (2 minutes). Pour batter into two prepared 9-inch pans. Bake at 350° for 35 minutes. Ice while warm with caramel icing.
Peel and mash avocados. Add remaining ingredients. Moisten with margarine and stir well.
Put cooked potatoes through strainer. Add butter while hot. Add sugar, salt, cream and eggs; mix thoroughly. Add baking powder and enough milk to make a medium batter. Season to taste with lemon juice and grated rind of lemon, lemon extract, vanilla and nutmeg. Pour into pan lined with thin pie crust. Makes 2 large or 3 medium pies. Bake at 375° for about 45 minutes.
Beat eggs, then add oil, bananas and sifted dry ingredients. Mix after adding each ingredient. Pour into greased loaf pan. Bake at 350° for 20 minutes, then 325° for another 20 minutes until brown. Test with toothpick. Makes 2 loaf pans or 1 1/2 dozen cupcakes.
Combine sugar, flour and nutmeg. Beat eggs and add to dry ingredients. Beat well; add milk. Stir in melted butter. Pour into crust. Bake at 400° for 10 minutes. Reduce heat to 325° and bake 30 minutes longer.
Combine all ingredients in crock-pot. Cover. Cook on high for 1/2 hour, then turn low and leave all night or all day (6 to 8 hours). Seal in sterilized jars. Yields 6 pints.
Cream sugar and oil; add eggs and beat well. Add dry ingredients, carrots and nuts. Bake at 300°.
Combine all ingredients and put in a heavy saucepan and bring to a boil. Pour over cake immediately after taking out of oven. This may be served from the pan too. Keeps well in refrigerator.
Combine pie filling mix, milk, butter or margarine and chocolate chips in saucepan. Cook and stir over medium heat until mixture comes to a full bubbling boil. Remove from heat. Cool 5 minutes, stirring twice. Pour into shell. Refrigerate 3 hours. Garnish with whipped topping if desired.
Make a cream sauce with the first 3 ingredients by melting butter, adding flour and slowly adding milk. Add cheese to this and then take off burner. Add well-beaten egg yolks and salmon, crushed fine. Fold in stiffly beaten egg whites. Put in buttered mold and bake in pan of hot water 30 to 40 minutes at 350°. When nearly done, cover with shredded almonds.
Cut or break chicken into small pieces. Melt butter in bottom of 9 x 11-inch dish sprayed with Pam. Place chicken on top of butter.
Stir baking powder, milk, salt, cream of tartar and sugar into flour. Sift together 3 times into a large bowl. Cut in the shortening until mix is the consistency of cornmeal. (The easiest method of mixture is flouring the hands and applying finger power.) Makes 28 cups. Use for muffins, gingerbread, coffee cake, biscuits, pancakes/waffles (recipes follow).
Dissolve boxes of Jell-O in 3 cups of boiling water. Add boxes of strawberries and stir until thawed. Add cans of pineapple. Put half of the mixture in a glass dish and chill firmly. Spread sour cream over firm layer. Pour the other half of the mixture over top of the sour cream and chill again until firm.
Mix citric acid with sugar. Add pineapple juice and frozen orange juice; mix well. Add up to 20 cups water. Chill well and serve. Can be made several days ahead. Tastes best if frozen and served slushy.
Boil lasagne until tender; drain. Brown ground beef in skillet with 1 teaspoon seasoned salt; drain. To assemble, layer lasagne, meat and then cheese. Keep layering until all is used. Put foil on top. Cook in 400° oven for 45 minutes.
Spray 13 x 9-inch pan with Pam. Line with 6 slices of bread. Top with ham, cheese, seasonings and chilies. Beat eggs; add milk. Add to top 6 slices of bread to pan and pour milk-egg mixture over all. Saute cornflakes in butter and top casserole. Bake covered 30 minutes at 350°. Uncover and bake 30 minutes more.
Prepare and bake cake mix according to package directions for a 9 X 13 pan. Poke holes in cake while still hot with the round handle of a wooden spoon. Make Jello with only one cup of boiling water. Pour liquid Jello over cake while hot. Cool cake completely. Make vanilla pudding with only one cup of milk. Stir in vanilla and orange extracts. Fold in whipped topping. Spread evenly over cake. Refrigerate cake for at least one hour before serving.
In a large bowl, combine milk, oil and eggs. Beat well. Combine the dry ingredients, add to liquid mixture and stir just until lumps disappear. If necessary, thicken with a little additional flour or thin with a little more milk. Pour batter, about 1/4 cup, onto a lightly greased griddle that has been heated to 375°. Bake until bubbles break and edges start to dry; turn and bake other side. Serve immediately.
Heat oven to 350°. Beat egg, oil and both sugars until well blended. Set aside. In separate bowl, combine flour and next 4 ingredients. Stir into egg mixture. Add oatmeal, zucchini and mix well. Drop by teaspoonfuls on nonstick cookie sheet, 2-inches apart. Bake 12 minutes or until golden. Makes 2 dozen.
Dissolve gelatin in boiling water. Cool. Add wine and cranberry sauce. Chill until partly set. Fold in remaining ingredients and place in 1 1/2-quart mold.	Chill until firm.
Dissolve yeast in warm water. Cool milk. Add the milk, salt, sugar, egg and flour to the yeast mixture. Mix and knead until well mixed. Place in greased pan, covering with a towel; let rise until double in size. Roll out in circles; brush with melted butter or margarine. Cut in pie shaped wedges; roll up. Brush with margarine again. Let rise. Bake at 400° for 15 minutes, or until brown.
Cream together butter and sugars. Add eggs beating well after each egg. Mix together flour, oatmeal, salt, soda, powder and add gradually to sugar mixture. Add chocolate chips, Hershey candy and nuts. Mix well. Drop by tablespoon onto ungreased cookie sheet. Bake at 375° for 6 to 8 minutes.
Mix all ingredients together. Coat casserole dish with vegetable spray. Place mixture evenly in casserole dish. Bake uncovered at 350° for 45 minutes or until golden brown.
In a saucepan, mix sugar and water. Stir until sugar dissolves. Bring to a boil; add cranberries and return to boil, then reduce heat. Boil gently 10 minutes, stirring occasionally. Can be used hot or chilled.
Cook the rice in the water until tender, together with the vanilla and sugar. Stir in half the cream and the chopped almonds. Whip the rest of the cream and fold into the mixture. Serve cold with preserved cherries.
Toss vegetables and make a marinade with the vinegar, oil, sugar, salt and paprika. Refrigerate 24 hours before serving.
Add yeast, sugar and salt to warm water. Mix Crisco with 1/2 the flour and all milk until mealy, then add yeast mixture. Add rest of flour; let rise in greased pan until double. Roll out in long rolls; brush with milk. Let rise again, then bake at 400° for about 30 minutes.
Preheat oven to 350 degrees. Grease lightly a 7-inch ring mold, press cornflakes onto the bottom.
Mix jello and hot water. Add frozen strawberries. This will thicken the jello. Take half the cake and pinch into bite size pieces; add to the jello mixture. Then mix Cool Whip with the ingredients. Place in serving dish and chill. Cut into squares and serve. Top with Cool Whip if desired.
Cook garlic and onion in butter over low heat, stirring, for 10 minutes or until onion is transparent. Add ham and mushrooms, stirring for 3 minutes.
Melt dates, sugar and margarine over low heat for about 10 minutes. Remove from heat and add Rice Krispies, pecans and vanilla. Mix all together well. Make into small balls and roll in powdered sugar.
Chop cabbage and onions into small pieces. Saute vegetables and soup mix in butter until cabbage is soft and green in color. Set aside. Cook noodles in boiling water until just limp (about 5 to 8 minutes). Drain noodles and mix with cabbage. Season to taste with seasoned salt, Accent, salt and pepper. Simmer about half an hour.
Use mixing bowl. Heat cream cheese for 35 seconds or until melted. Cut ham in tiny pieces and put in bowl. Put a dash of parsley and minced onion in. Add garlic. Stir until mixed. Shape in a ball.
Melt butter; add onions and potatoes. Cook until thoroughly done (about 30 minutes), adding just enough water to keep from browning. Add milk and seasonings; heat thoroughly before serving. Do not boil.
Melt butter and beat eggs. Drain the whole kernel corn. Combine all the ingredients together, adding the muffin mix last. Pour mixture into a greased 7 x 11-inch baking dish. Bake at 375° for 35 to 40 minutes or until lightly browned. Makes 10 servings. Prep time: 10 minutes.
Mix mayonnaise, vinegar and sugar for dressing. Toss remaining ingredients. Add dressing and toss. Salad is better if it sets for 4 hours in refrigerator or overnight. Keep refrigerated.
Melt shortening, butter and cocoa. Add sugar and eggs. Stir in dry ingredients. Mix well with spoon (beater not required).
Heat soup to boiling. Remove from heat. Add gelatin and stir until dissolved. Add cream cheese and blend well. Add celery, green pepper, pecans and onions. Blend together the water, mayonnaise and lemon juice and stir into mixture. Pour into a mold and chill until firm.
Form 7 to 8 small scoops of raspberry sherbet; place on pie plate. Cover and place in freezer until serving time.
Put first 11 ingredients in a large bowl; work with hands to combine. Don't overmix. Form meat into 8 patties. Grill or broil 3 inches from medium heat. For rare meat, cook 8 minutes on the first side and 5 minutes after turning. Place patty on bottom half of each roll. Garnish with Italian sweet peppers, plum tomatoes and red onions, then top with remaining 1/2 of roll.
Mix all ingredients and set aside. Beat eggs until foamy and add to milk. Pour milk and egg mixture, a little at a time, into dry ingredients. Add broccoli, onion and cheese. Pour into a 13 x 9-inch pan greased with the margarine. Bake at 350° for 45 minutes or until firm in center and cheese is lightly brown. Cool for a few minutes and cut into squares.
Cut butter into small pieces. Add oatmeal and pour in boiling water. Let stand for 20 minutes. Add brown and white sugar and eggs. Beat well. Sift dry ingredients and add to mixture. Beat well. Add vanilla and beat well. Bake at 350° for 35 to 40 minutes.
Sift flour and salt together. Cut shortening into it with pastry blender until size of peas. Sprinkle water in and mix it with a fork. Form into a ball and flatten on a floured surface. Roll from center to edge until 1/2-inch thick.
Cream the Crisco, sugar, egg, molasses and water. Blend in remaining ingredients and chill. Drop by teaspoon onto ungreased cookie sheet. Bake 8 minutes in a 350° oven or until no imprint remains when touched lightly in the center.
Boil sugar, butter, cocoa and milk for 2 minutes. Add peanut butter, oats and vanilla. Spoon on cookie sheet and chill.
Combine all ingredients and shape into a loaf. Place in loaf pan and bake for 1 hour at 350°.
In saucepan cook onion in 1 tablespoon of the oil, butter or margarine until tender. Remove from heat. Stir in vegetables or meat. Combine eggs, salt, pepper and vegetable or meat mixture. In a 10-inch ovenproof skillet, heat the remaining oil, butter or margarine over medium-low heat. Pour egg mixture into skillet. As eggs set, run a spatula around edge of skillet, lifting egg mixture to allow uncooked portion to flow underneath. Continue cooking and lifting edges until mixture is almost set (surface will be moist). The total cooking time should be about 6 minutes. Place skillet under broiler, 5 inches from heat. Broil for 1 or 2 minutes or just until top is set. Sprinkle with Parmesan or Romano cheese. Loosen bottom of Frittata and slide out onto plate. Cut into wedges. Makes 4 to 6 side dish servings.
Beat egg; add to bread crumbs. Mix meat, onions, salt, pepper, egg and bread crumbs mixture and 1/2 cup catsup thoroughly. Place in greased baking dish and pour remaining catsup over top. Bake at 350° for about 45 minutes.
Beat egg whites and salt until foamy. Add sugar and beat until peaks form. Fold in peanut butter. Drop 1 inch apart on greased sheet and bake at 325° for 20 minutes.
Let ice cream partly melt so it can be whipped. In a large bowl whip ice cream with Cool Whip. Spoon into cookie crust and turn plastic top that came with pie crust over pie. Place pie in freezer until firm.
Butter an 8-inch square baking pan. Grate 1 1/2 teaspoons zest from lemon and squeeze 1 tablespoon juice. Combine mincemeat, lemon juice and 1 teaspoon of the zest. Put flour, remaining 1/2 teaspoon zest, the sugar and salt in food processor. Pulse once or twice to mix. Cut butter in pieces and add to processor. Pulse until mixture resembles coarse meal. Beat egg lightly. Pour in egg with processor running. Process until large crumbs form. Remove 1 1/4 cups of the crumbs and set aside. Continue to process mixture just until dough is smooth. Press this dough into prepared pan. Cover dough with mincemeat. Sprinkle with reserved crumbs. Bake at 350° for 40 to 45 minutes until edges brown.
In large saucepan, saute garlic and onion in oil until lightly browned. Add meat; stir for 4 minutes. Add stock; simmer over medium heat until stock is reduced. Add tomatoes and seasonings. Cook 5 minutes. Add peppers; cook until peppers are tender. Serves 6 to 8.
Combine first four ingredients in saucepan. Cook, stirring, until sugar is dissolved. Continue to cook without stirring until mixture boils. Pour into mixer bowl and beat on high until it begins to thicken. Add vanilla and cream. Continue to beat. Add confectioners sugar until of spreading consistency. Quickly spread on cake.
Blend soup and cheese; simmer. Add rest of ingredients; put into oiled 4 cup mold.
Beat together the eggs, butter and sugar. Add flour, soda and cinnamon; mix well. Combine chopped nuts with the mixture. Make in form of 2 rolls. Wrap each roll in wax paper. Chill, then slice and bake at 425° for 5 to 6 minutes.
Mix cheeses with mixer. Pour in liquid garlic and mix more. Form into ball with hands and pat sides of ball with chili powder.
Rinse beans and mix with pork, garlic and ginger. In hot wok, add oil and shrimp. Stir-fry about 3 minutes. Remove from pan. Add pork mixture to pan and stir-fry about 5 minutes. Add broth and heat until boiling. Mix in shrimp and onions. Serve with rice, noodles and/or a bed of shredded nappa cabbage.
Puree garbanzos, salt and garlic in blender. Add remaining ingredients and blend well. (If too thick, add small amount of liquid drained from garbanzos.) Use as dip for raw vegetables or as bagel or bread spread.
Mix ingredients together; add enough milk or cream to make of spreading consistency. Will frost a pound cake or two 8 or 9-inch layers.
Cook artichokes in water and lemon juice until tender. Cool; cut into quarters. Reserve liquid. Cook and stir the 5 garlic cloves in 1 1/2 teaspoons of oil until golden. Reduce heat to low; add artichokes and tomatoes and simmer 1 minute. Stir in artichoke liquid, red peppers, parsley, salt and pepper. Simmer 5 minutes. Cook and stir the bread crumbs and 1 tablespoon of garlic in 1/2 tablespoon of olive oil. In a large bowl, pour the artichoke sauce over the cooked penne. Toss to coat. Sprinkle the bread crumb mixture and grated cheese over the top.
Peel and cut up sweet potatoes. Cook until tender and drain and reserve 2/3 cup liquid. Mash and set aside (need 2 cups). Combine flour, soda, salt and spices in extra large bowl and set aside, after sifting. Combine eggs (beaten well), then sugar, sweet potatoes and reserved liquid. Mix well and stir into flour mixture. Mix well by hand. Stir in pecans and raisins. Divide dough into 3 greased 8 x 4 x 2-inch deep or 7 1/2 x 3 1/2 x 2-inch loaf pans. Bake in 350° oven for 1 hour. Cover with foil the last 10 minutes to prevent overbrowning. Cool in pans for 10 minutes, then remove onto cake racks and cool completely. Wrap and store overnight before serving. Makes 3 loaves. Delicious!
Melt margarine and mix with cake mix; add 1 beaten egg. Press mixture into 13 x 9-inch pan. Mix cream cheese with 2 beaten eggs and gradually pour in the box of sugar. Pour this over cake mixture. Bake at 350° for 40 to 45 minutes. Let cool and serve.
Combine all ingredients and spoon in ungreased muffin tins. Bake at 400° for 20 minutes or until golden brown.
Cut chicken into 2-inch pieces. Mix shoyu, water, sugar, salt, garlic and ginger together (always remember that shoyu sauce is very salty). Marinate chicken for at least 4 hours or overnight. Roll chicken in flour and fry in hot oil, then put in oven for doneness for about 1/2 hour. Serve either cold or hot.
In a 9 x 13-inch glass dish, combine the egg and milk. Add onion rings; toss to coat and let stand 30 minutes, turning frequently. In a shallow bowl, combine the bread crumbs, chili powder and salt. Preheat oven to 450°. Spray a baking sheet with nonstick cooking spray. Dredge onion rings in bread crumb mixture. Place rings in pan, drizzle with oil and bake 5 minutes. Turn with spatula and bake until golden, about 5 minutes. Serves 4.
Add sugar, jello and lemon juice to hot water (boiling). Stir until dissolved. Set aside. Whip milk until stiff and fold in lemon mixture. Sprinkle bottom of a 9 x 12-inch baking dish with crumbs. Save about 1/4 cup to sprinkle over top. Pour mixture over crumbs. Sprinkle some crumbs on top. Refrigerate until set.
Put all in blender or food processor until smooth. Sprinkle with more parsley. Serve with raw vegetables.
Beat until smooth. This recipe has saved many, many, many mothers! It can also be cut in half easily.
Brown steak in margarine. Add garlic powder, pepper, water, vegetable juice and onions. Cover and simmer 30 minutes or until meat is tender. Stir in pepper and gently fold in tomatoes. Cook 10 minutes or until peppers are tender. Serve over hot rice. Yields 6 servings.
In a large, heavy pan, brown beef in shortening. Pour off excess fat. Add soup, water and Worcestershire sauce. Cover; cook over low heat about 1 1/2 hours. Add carrots and onions. Cook 45 minutes more. Add beans; bring to boiling, stirring to separate beans. Cook 10 minutes more or until meat and vegetables are tender, stirring occasionally. Thicken sauce, if desired. Serve over hot noodles. Serves 6. Freezes well.
Heat oven to 350°. Prepare cake mix as directed. Pour 2 cups batter into greased 9 x 13-inch pan. Bake 15 minutes.
Peel potatoes; cut into thin strips. Fry in hot oil until crisp and brown outside and tender on inside. Drain on paper towels. Serve hot. Serve plain or sprinkled with salt or sugar.
Cut chicken into 1-inch cubes. Mix together chicken, water chestnuts and celery. Blend together the sour cream, fat-free dressing, curry powder, soy sauce and lemon juice. Pour over the chicken mixture. Stir in the grapes. Chill several hours.
Heat oven to 400°. In medium bowl, combine flour, sugar, baking powder and salt. In a small bowl, beat milk, margarine and eggs. Stir into dry ingredients just to moisten. Fold in blueberries and spoon batter into 12 well-greased or paper-lined muffin cups. Bake 20 to 25 minutes or until golden brown.
Mix picante and refried beans together. Spread in 13 x 9 x 2-inch dish. Spread layer of sour cream, then avocado, cheese, olives, torn lettuce and then cut up tomatoes. Cover and chill until ready to serve.
Spread 1 can of crescent rolls in baking pan. Brown ground beef, season and drain. Cook cabbage and onion together, then add ground beef and cream of mushroom soup. Pour mixture over crescent rolls, sprinkle with cheese. Put the other can of crescent rolls on top. Bake at 350 degrees for 30 minutes.
Butter a 9 x 13-inch casserole dish. Set oven at 350°. Reserve 1/2 cup cheese and 1/2 cup onion for the top. Combine all ingredients and bake, covered, for 30 minutes. Sprinkle reserved cheese and onions on the top. Bake, uncovered, for 5 minutes until onions are golden.
Combine cheeses, tuna, celery and onion. Mix lightly. Spoon into an 8 1/2-inch dish. Top with croutons. Combine milk and eggs. Pour over croutons. Bake at 350° for 45 minutes. Serves 4.
Drain contents of cans of sliced beets, reserving the juice. Place beets in a 32 ounce pickle or fruit jar with a wide top.
Dissolve jello in boiling water. Add cranberry sauce and stir to dissolve. Add drained pineapple. Sprinkle nuts on top. Chill overnight.
Prepare Rice-A-Roni according to package directions. In another skillet, brown ground beef, celery and green pepper. Add salt and pepper. Add to Rice-A-Roni. Continue cooking. (May be put in a casserole and topped with grated cheese.) Heat in 350° oven until the cheese melts.
Melt oleo and marshmallows. Add to other ingredients. Line a box with foil and press firmly in the box. Store in refrigerator. Let stand 2 to 3 days before cutting.
Place broccoli in baking dish. Add chicken. Mix remaining ingredients; add to dish. Cover with cracker crumbs or almonds. Bake 40 minutes at 325°.